Rapid Rise Yeast Turned my Bread into Pizza Dough
I have been making delicious Multi Grain Breads with my Breadmaker, using active dry yeast. My local supermarket ran out and instead carried rapid rise yeast. Thinking they were the same, I purchased a package and made 2 breads. Something was odd, as they rose much higer than normally, the second one pressed agains the top glass. This Bread "mushroomed" at the top. The bread was physically light. I gave the first Bread away and am awaiting a review. The second brerad is too doughy. It tastes like pizza without the sauce! The Rye os not noticeable.
Is this a known issue?
Also, are these Breads less healthy than the ones that I make with active dry yeast that are more normall?