My first experience with rye flour. This is Eric's favorite rye. Im not sure how my crumb is supposed to look but I know it's not supposed to be this moist. I have read this can be a problem when making rye breads and not knowing what Iam doing here please feel free to give any and all suggestions. First mistake I know I did was slice it just as soon as it was barely cool. Is it supposed to have this big of holes/open crumb? I like rye bread and because it is so healthy to eat I had ordered medium rye and pumpernickel from KA...I don't want to waste it...so please help.
Thank You, Sylvia