Danish Rye Bread
Does anyone make their own rye bread? I live in a Danish community and the old time rye bread our ancestors made was out of this world. Usually the loaves are smaller than regular white bread and the texture is such that one can slice it very thin when using it for sandwiches. Danes are famous for their open faced sandwiches, a thin slice of bread adorned with meats, cheeses, etc. Some recipes that I have tried make a coarse bread that tastes good but is very crumbly and almost impossible to slice thin without breakage. I would be interested to hear what kind of flour you use and the ratio if more than one type of flour is in a recipe. Methods of making might also make a difference too. I tried a new recipe yesterday that has one form the loaves and put into the pans before the dough has a chance to rise. The only rising of the dough is after it is in the pan in preparation for baking. This recipe came the closest to being what I am looking for. All comments and suggestions appreciated.