A very sad Fail Loaf of rye bread :(
It was a beer-based recipe I was trying for the first time (also flavoured with orange zest plus anise, fennel, and caraway seeds). The dough was more like a stiff batter, and the final crumb was way too soft. Top had a partial collapse during baking, and then the loaf tried to completely fall apart when it was turned out from the pan, including almost tearing in half in the middle and the top crust largely delaminating from the rest of the loaf.
Despite its failings, it tasted pretty damn good. Brother and I ate about half of it with tonight’s supper of soup.
May try the recipe again in future, but with either some extra white flour, or less yeast. Most of the other rye breads in this particular cook book only use 1 to 1.25 teaspoons, and this used 1.5 teaspoons.