What sort of rye is this and how would I achieve it?
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I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.
This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out.
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