The Baker's Hotline

August 22, 2018 at 5:38pm

Hi TJ, try reducing the yeast to 2 teaspoons to see if that helps give you a better structure next time. Sometimes just a slight reduction in the yeast can make a large difference in the final outcome. It will prevent the loaf from over-proofing, which can happen quickly with whole wheat and rye flour. Good luck and happy baking! Kye@KAF
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