The rye flavor was a bit lacking, so next time I'll try increasing the rye/bread flour ratio (maybe to 3.5 cups rye, 1.5 cups bread) and see what happens. I'll also try using some almost undrinkably dark, stout wheat beer that I homebrewed a few months ago, as I think this'll be an excellent utilization.
In other words this bread wasn't perfect, but I'll certainly be trying again. I think the extra rye and some über-flavorful beer ought to make this into a special, truly 5-star loaf.
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The rye flavor was a bit lacking, so next time I'll try increasing the rye/bread flour ratio...