Hi Roger,
You're spot on here. Rye flours don't develop as much gluten as wheat-based flours and it does take longer for it to absorb liquid and develop those strong gluten bonds. Using more bread flour and less rye or an equal measure of each will make it easier to develop the gluten in the dough and will also give you a higher rise. Try 50/50 and see what you think about the outcome, and then you can continue to tinker from there to get your perfect ratio. It will be a very tasty journey!

• Reply