Hi Ogi, when you say "There was minimal expansion but a good rise which was also confusing!" did you mean the loaf rose well in the oven, but the area where the loaves were slashed did not open up? If this is the case, it might well be that you did not cut the loaf deep enough and it sealed back up, rather than opening. It's also important to put the loaf in the oven when it still has some rising power, otherwise you'll see minimal expansion in the oven. Rye bread tends to ferment more quickly than other types of bread, so try to keep the rising time for both the bulk rise and the shaped rise to an hour or less each. This will help assure that your loaf will get a good jump in the oven. It's hard for me to say if the hydration needs adjusting, but work towards developing a smooth, supple dough rather than a very stiff or very wet dough. Steam is also very helpful during the beginning part of the bake to allow your loaf to fully expand. Check out this blog post for some tips on how to add steam to your rye bake. For more help with your rye baking, please give our Baker's Hotline a call at 855-371-2253(BAKE). Barb@KAF

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