I still haven't got this master yet to where the bread doesn't fall when I put it in the oven. It tastes fine, but is a little heavy. I continue experimenting with it though because we love rye bread.

Has anyone perfected making rye bread and if you have, what recipe do you use?

I use the recipe for Cuban bread with half rye flour and a tbs of caraway seeds and then let it rise for two hours the first time, punch it out, divvy it up, then let it rise another hour to hour and a half before baking at 400F until it's brown and hollow sounding. We made this for the preschool and youth choir leaders for Christmas and it went over really well. Also, adding an egg to the dough when you add the water really helps to keep it moist and a bit lighter.

Heh Blue, do you have the recipe for Cuban bread. I'm going to try that and see how it works. I grind my own grain and that is sometimes where the problem comes into play.

4 c flour (I use half white and half rye)
2 tbs sugar
1 tbs salt
2 tbs yeast
2 c hot tap water
1-2 c more flour to knead in as needed.

Mix together the first 4 ingredients. Add the hot tap water, should just be steaming but not uncomfortable, and mix well. Add another cup of flour to knead in, though it might not take it all. Butter a bowl, put the dough into the bowl and turn it to butter it nicely. Let rise with a damp tea towel over the top for 15 minutes (I let it rise 2 hours this time). Punch down the bread and shape it into loaves, slitting the tops. Put into a cold oven with a pan of water on the bottom rack. Turn oven to 400F and bake for 50 minutes or until done. (I let it rise out of the oven another hour before I put it into a preheated oven. We just like a lighter bread than this recipe turns out with the "normal" instructions, no other reason.)

I add 1-2 tbs cooking oil and an egg with the water. I also add 2tbs dough enhancer with the first 4 dry ingredients.

Thanks BK, I just baked bread today, but next time I do, I'm going to make this. :hurray: