Rogers basic rye bread
Has anybody ever tried to make the recipe at the back of the package of Rogers Rye flour??
Well, I am making it right now, it's on its first rise. As always there is something wrong with my dough, it was very very super wet, the recipe calls for 2 1/2 to 3 1/2 cups of white flour in addition to the 3 cups of rye flour. Although the recipe does not call for sifting the flour prior to measuring, I did it, (for the first time, I took the time to sift the flours). By the way I used 3 1/2.
I have no idea if the pre-sifting has anything to do with this disaster, but after mixing all the ingredients I was ready to start kneading, and as I said the dough was waaaay too wet, it was all stuck to my hands and to the table, there was no way I was able to form a ball, after kneading for 5 min I decided to add more WF, I ended up using about 2 cups more and still the dough was super sticky I had to lift it with the scraper 'cause it would not leave my hands and the board, Anyway I put it to rest I don't know what the final product is going to be like, so in the mean time why is this happening to me I mean why is the dough so so so wet?
did this happen to any of you as well.