Tips for my first rye bread?
Hello fellow bakers!
Lately I've been thinking a lot about rye bread. I keep seeing these beautiful loaves, dark, white.. And in my mind I can even smell it! I wanted to make rye bread at home, so I went to amazon to look for flour and.... Which one should I get? white? dark? is dark the same as pumpernickel? organic? whole grain? is dark whole grain? can white be whole grain? I was a bit overwhelmed. So I tried to read a bit about rye bread and everyone keeps saying that the dough doesn't develop the same way as wheat, the bread takes way longer than wheat to rise etc.
So here I am, asking for some insights from the rye bakers. If you were to bake with rye for the first time, which flour would you use? How about 100% rye with white rye flour? And...how much longer does it take to rise? (using commercial yeast, not sourdough).
Have a wonder-baking-ful weekend!