I grew up eating store bought Jewish Rye Bread. My father insisted that we only have whipped butter in the house. The store bought bread was dense enough that you could spread whipped butter out of the fridge without decimating the bread. Today's commercial rye breads seem to be almost wet, lack rye flavor and won't stand up to spreading butter of any sort. I made your Rye Bread recipe yesterday and while it is tasty and a beautiful loaf I would like a denser bread. What adjustment can I make to make a denser, tighter loaf.

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