#16: Rye Sandwich Seigle

This was pretty much a repeat of the last loaf but with a lot more rye (60% rather than 40%). Again, I made a half loaf. I used milk and molasses and skipped the optional seeds.

The dough was uncharacteristically wet and sticky—very difficult to work with. The results were a heavy, unattractive loaf that tended to crack and produced a ragged looking texture around the scoring. I suspect this came from under-kneading the dough (in part because it was so wet and sticky). This tasted okay but was not a loaf to get excited about. This isn't a loaf I'm likely to make again.