I've been wondering lately whether it was sensible to call this blog Rye Smile because rye breads have been my bete noir. But after following various authorities with mixed success I have now developed a hybrid that is reliable and the family are happy, nay keen, to eat. It's baked in a pullman tin and the dough is rolled in a seed mixture before being plonked in the tin. It's about 75% Rye. I double up a rye starter to about 3 cups and use the bread machine to knead a 50/50 rye wheat 3 cup dough. Once both have risen I combine the two, apply the coating and rise in the pullman tin.
Worth another picture: