My rye bread recipe was already super simple. But now I have made it even simpler by turning it into a pan loaf. By fermenting and baking the loaf in a tin we are skipping a few steps, and this will also mean that we do not need a basket for fermentation. If you have never tried making rye bread, then this one should definitely be on your list of future bakes. The flavour is so complex not only because of the distinct taste of rye, but also because of prefermenting half of the total flour in the recipe. This adds a sour note to it. You can customize it with any additional seeds or nuts as well.

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Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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