Months ago a recipe for caraway rye appeared in the newsletter and I don't
have the time to go through the archives (which I do find confusing).
Question: What was the pre-baking "coating" ? I remember it involved
cornstarch and was very good. Since that time I immediately print-out
recipes and file them in a 3 ring binder marked BREAD.
I have adapted a Cook's Illustrated caraway rye bread recipe substituting
KA clear flour for some of the bread flour and also baking it in loaf pans.
It is superb...even if I do say so. If anyone is interested I will post it.
By the way the KA hard rolls which appeared several months ago in the KA
catalog are wonderful. I also made rye rolls using the same procedure with
my rye recipe. Shades of breakfast in Wiesbaden Germany!