I have been trying to make Swedish rye bread with fennel,anise, orange rind and raisins. My loaves aren't rising, but are spreading. My dough has been sticky on the first rise and rather firm and not sticky on the second rise. I'd like to know just how sticky it should be. I used 1 1/4 cup whole grain rye flour and 1 3/4 cup bread flour. Liz

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