I thought I could take the whole wheat 3 seed recipe and use rye flour and maybe it would rise a little more or a little less but nothing dramatic. Well...I was wrong...managed to get about half the rise. It tastes great...wonderful crust and not overly dense but I can see that I probably should take a rye recipe as the base if I don't want a midget 1.5 pound loaf. This would be really good as a desert bread if I added some fruit.
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