I have tried rye a number of times over the years, using your deli rye flavor (in higher proportions than the directions call for!), different types of rye flour, and the large rye bread pan you sold some years ago. It always turned out tasting good, but, unlike most homemade bread, not better than what I can buy in my local bakery--and that was quicker! I will try again with some of these suggestions because I absolutely love rye bread. And I love to bake bread. By the way, the one I liked best was a rye version of your no-knead bread.

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