Lack of liquid in Sennebic Hill Bread
I am new to your site. Hope you can solve a decades old problem with this recipe. I love the taste of the bread but it falls every time, so much I call it 'smiling bread' because of the sunken center. Looking at your other entries I suspect this recipe lacks moisture. All my measurements are volumetric so I only partly relate to the weight proportions you recommend. I have no problems with my other bread recipes.
2 pkg dry yeast, 2 C water, 1/2 C molasses, 4 egg yolks, 1/2 C veg oil
2 1/2 tsp salt, 1 C milk solids, 1/2 rolled oats, 1/2 C yellow corn meal, 1/2 C wheat germ, 1 C rye flour, 2 C whole wheat flour, 3 cups all purpose flour Proof yeast in water, add molasses, eggs and oil. Beat in salt, milk solids, oast, meal and wheat germ. Hand mix in the 3 flours. Yes this is a very dry dough.
How much more liquid should I add? How much kneeding?