I've been baking white breads for several years, and have always had good success. Recently, I tried my hand at wheat and rye breads, and have had nothing but bad luck. During the first raising, the dough might increase about 25%% in bulk, and it never gets any better than that.

I use bread yeast, white bread flour, and I mix in 2T of gluten with the rye flour for a two-loaf recipe - everything fresh. My latest batch turned out two ovals of rye bread that are no more than about 7" in diameter and 2" tall - not very good for sandwich bread.

What is so different about making wheat and rye breads that might cause them not to raise properly, even after almost 3 hours?

Thanks,
Tim

Daniel Leader talks about them in his book _Local Breads_ (ISBN
978-0-393-05055-4).
He even sells the roller to propery shape the rolls.

thomasb

"R. Fizek" verizon.net> wrote in message
news:aOg0j.658$oL5.428@trnddc05...

here

Does anybody have a recipe for this that I could modify for a bread machine?

"Running_1"> wrote in message

Hi Running_1

Can you run through the ingrediants you used, including quantities.
What make of flour and what setting did you use on the machine?

Bertie

Earth Mother gmail.com> wrote in
news:cit2s3t568dtpur3o065c8pv6dv94vsmbp@4ax.com:

Hi,

Just as an aside, what's wrong with the KA?

Barry