Appears in Cook's Illustrated January/February 1998
Rye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sandwich fixings?
To pack more rye flour into our Deli Rye Bread without making it dry or crumbly, we added more water than most recipes call for. Adding a small amount of vegetable oil also helped keep the crumb tender. To provide adequate structure without...