The rye bread, and the wheat bread, out of my Panasonic breadmaker has been coming out stodgy and half-risen the last few weeks. (Yes I am using fresh yeast and the recipe properly etc etc).
I spoke to Panasonic and they say a lot of flours are low gluten at the moment due to the climate and harvest last year. They listed a couple of wheat flours that they say are working well – if a loaf from one of those comes out good there’s nothing wrong with the machine.
I did, it did, there isn’t.
But I still need to make rye bread. What rye flour is working for folks at the mo? (Doves, and the brand that comes from Holland and Barrett, aren’t for me).