I’m undecided if “sandwich loaf” and “100% complete grain rye” go effectively collectively. Nonetheless, since I’ve seen so many Pullman loafs right here currently, I made a decision to bake my 100% complete rye recipe (https://www.thefreshloaf.com/node/75332/100-whole-rye) in a sandwich bread pan.
This time I used a liquid sourdough as an alternative of lievito madre. Round 3 weeks in the past I transformed my LM to LiCoLi. It is anyway too heat to bake panettone and LiCoLi appears to be simpler to take care of.
I fancy that the bread smells like honey once I take it out of the oven. Should be my creativeness. The quantity of honey (±2.5%) shouldn’t be actually massive. However who is aware of, this time I used greek pine honey, simply discovered it in my grocery store. Perhaps the extra intense aroma of pine honey makes a distinction.
Anyway, the end result satisfied me. My household additionally finds the form of the slices higher than with a free-standing loaf. It is for positive one thing to be repeated.
