I have been using the Rye Bread recipe I learned at the KAF Rye Bread class in VT and still using the starter from that class 3 years ago. It has always gotten rave reviews and in over 50 loafs never a failure.

I would like to increase the percentage of Rye Flour from the original recipe {approx 22%} without loosing the deli like tenderness and wondered if the Tangzhong method would work to achieve that goal. The lower glycemic index of Rye is my motivation.

I have used Tangzhong successfully on a sourdough white bread with all the expected results and hoping the same could be achieved with Rye flour.

Yes? No? Maybe????

Thanks in advance

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