Vollkornbrot keeping qualities
I've been running quite a long 100% rye run baking different kind of recipes and lately the Hamelman's Vollkornbrot recipe.
After baking about 30 loaves (2 at a time, twice a week) and waiting 48 hours before slicing as Hamelman suggests I see that the keeping quality of the bread is not as good as I expected. This means that after 24 hours in a plastic or bread box the bread feels old and kind of dry. Moreover, when trying to freeze the sliced bread something I do with other breads and trying to defreeze a few slices a few days later by just taking it out of the freeze and wait for 10-20 minutes the slices are dry and tend to crumble.
Any ideas, comments and suggestion? You guys were always a great help.
All the best,