Rye Bread Helpful Tips – Chleba, užitečné rady


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9 comments
  1. Thanks for the elaboration, Mike.

  2. Are the temperatures and cooking times for a convection oven or a “classical” oven?
    Thank you!
    Petr

    1. For classic oven so you will need to lower the temperature for conventional oven.

  3. Can I substitute the white flour with whole wheat? I prefer no white. Ty

    1. Yes you can.

  4. I used a regular 5 quart pot and parchment paper. It did not stick and came out great!

  5. The bread looks great when cooked, but is wet inside. What is wrong? Should I keep it there longer and maybe lower the temperature?

    1. Yes lower temperature and longer baking time will help.

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