My First Rye Loaf
I'm very new to baking and started at the deep end - supposedly - with spelt and rye flours. I've had amazing success so far. I've attached a few images of my first foray into rye. The recipe was off the back of a Dove Farm rye packet (just so I could get started). I baked both the Dark Rye Loaf and the Chocolate Almond Loaf Cake. I also halted the ingredients for the Dark Rye Loaf and made a smaller version today.
Large Dark Rye Loaf (above).
Chocolate Almond Loaf Cake (above).
Small Dark Rye Loaf (above).
All three bakes turned out very well - but the loaf/cake was very dense. If anyone has tips about making it a bit lighter (it had 100gms of ground almonds in it) then please give me a shout. Would half or a whole teaspoon of baking powder help and would I have to take out the salt?