jwalsh Recipe Reviews (Pg. 1) - Allrecipes.com (14547992)

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Danish Rye Bread

Reviewed: Sep. 7, 2012
Ugh. For a bread that takes 24 hours to make, i wish the outcome was better. Like a previous reviewer, I had to add a lot of extra flour in order to be able to even touch the dough, let alone knead it. I must've added 2-3 cups extra flour. Now, if the recipe said I could "pour" the batter into breadpans, I wouldn't have added extra flour. But i was trying to follow directions and knead it. I baked it for 40 minutes, b/c it didn't seem done after 30. It still seems a bit raw in the middle, and the bread itself is just really tough and chewy, the flavor is just not good. Kind of a waste of a bag of flour and 24 hours of work.
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