TRB Cumin Rye
I baked the Cumin Rye from the Southern Polish chapter of "The Rye Baker". The recipe calls for light rye, but I used KA medium rye (70% without adjusting the 65% hydration). It's got a very nice flavor with a hint of cumin (1%, toasted and ground). The final dough was unusually easy to shape, almost like a wheat dough. It occurred to me later that substituting medium rye for
Source: thefreshloaf.com