Shaping rye bread is a little adventure on its own 🥖 Unlike wheat dough, rye has very little gluten, so it doesn’t hold tension the same way. Instead of stretching and pulling, you simply guide it into place. ✨ A few tips I’ve learned: • Rye dough is sticky — wet hands or a dusting of rye flour are your best friends. • Gentle handling is key, think scooping and tucking, not kneading. • Pans are often used to support rye, but with good flouring you can go freeform too. • Smooth the top with wet

275K views · 10K reactions | LDR NA NAMAN KAMI NI HUBBY DAVID. DAHIL BORED AKO NAG BAKE AKO NG TINAPAY Ingredients 6 cups all purpose flour or bread flour 2 tbsp active yeast 1/4 cup white sugar 2 tsp salt 2 tbsp vegetable oil 2 cups wark water | David and Rye | Facebook