Yes, Nancy is right. If you want to try an all rye bread, there are recipes made for that (https://food52.com/recipes/73950-whole-grain-sourdough-rye-bread), but have a very different texture than wheat/rye blends. Wheat/rye blends are usually mostly wheat, and retain the buoyant rise of wheat breads. While I love a 100% rye bread, if you're going for a puffy loaf like the one above, you won't get it with 100% rye.
Stephanie - Your bread recipe in the link looks really interesting. And good. What would you estimate is the height of your loaf as shown in the photos? Nancy
Thanks Nancy! I got special loaf pans, similar to pullman pans, that are taller and more narrow (4in high). My loaves get ~3.5in with those pans, since this bread doesn't puff up over the pan like wheat bread. Of course they can be made in regular loaf pans, the loaves will just be wider.
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Your bread recipe in the link looks really interesting. And good.
What would you estimate is the height of your loaf as shown in the photos?
Nancy
Most or all rye breads have wheat flour for the gluten and the structure.
If you use only rye, the loaf won't rise.