Vollkornbrot and Vollkornbrot with Flaxseeds

It's payback time. After two great breads, it couldn't last. Another rye. If you have been following this blog, you'll know I'm not enamored with rye breads and that hasn't changed.

Actually, I'd have to describe these two loaves a failures. While the blame may rest squarely on me, I simply didn't see enough in these two breads to make is work the effort to figure out what went wrong.

Rather than make two humongous loaves, I cut each recipe in half and baked the breads in the same pullman pan. The times and temperatures were the same, and there was very little difference between the loaves.

The dough was sticky and wet and difficult to work with. The results were heavy, stodgy; certainly not something that I would want to make again. Both loaves molded quickly and had to be discarded.

While I started out largely indifferent to rye breads, as this challenge go on, I'm liking them less and less. Two abysmal loaves!