Here is a photo of my rye made in the Le Creuset cut to show the crumb. The taste was delicious, moist and tender, the crust was tender and crisp. I used 2 T. Vital Wheat Gluten and I think that is why it was 3 1/4" high by 7" wide. I made it in a 4 1/2 qt. Le Creuset. I'll make it often.
New York Times
I posted a photo of this rye bread in a forum but thought I'd put a picture of it here along with a photo showing it cut to show the crumb but can't figure out how to post two pictures in one post. Oh well, I'll have to put the picture in a second post here in the gallery. weavershouse