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This recipe is from Der Foodcoach blog. I did not have Austrian R960 (light) rye flour or fresh yeast and used King Arthur Medium Rye and IDY instead. But I do have a lot of Wingold Dark Rye from Bay State Milling via NYBakers that was used for the Schwarzroggen (black rye).The dough rose more slowly than expected. In a prior attempt of this recipe, I saw little activity in
I made Fleischmann’s Rye Batter Bread a couple of years ago as I was easing back into bread baking. It was an easy recipe that produced a decent loaf of rye bread. I revisited this recipe a couple of months ago because a shoulder injury limited the amount hand mixing and kneading I could do.I wanted to increase the level of rye in the formula (and use up some of my rye stock),