Here is a picture of my rye bread. It didn't turn out as great as I had hoped. It ended up looking more like Biscotti than bread. It had a nice flavour but it was so darn flat. Makes quite skinny sandwiches.
I toasted some this morning and had to cut it in half as it was too long, again looks like biscotti. It did taste pretty good with Almond butter though.
Yes, I think putting it in a loaf pan might have helped. Anybody out there have any great rye bread tips?
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