Hi Mike, funny thing, but I remember making "Tsitsel" rye back when I worked at Zingerman's. Tsitsel, at least according to Zingerman's, means "breast" and consists of a round rye bread dusted with rye flour and containing no added caraway. I'd be curious to hear what your mother thinks of that definition. Anyway, I'm so glad to hear that you're enjoying this loaf and that it brings back memories for you and your family! As you know, I also struggled with the cracking. I think it may be helpful to add a bit more water to the recipe and perhaps knead on a lower speed (1 1/2 rather than 2). Rye can benefit from a gentler kneading process, and sometimes speed 2 just seems a little too aggressive to me. Also, when baking in the Dutch oven, try removing the lid after 15 minutes instead of 20. Let me know if any of these measures allow you to achieve a perfect loaf of rye bread! Barb

• Reply