This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough.

1 ⅓ warmish water 
1.5 cups regular flour  
1.5 cups rye flour 
1 tablespoon fennel  
1 teaspoon salt
1 teaspoon yeast 

I'm not using a heatlamp, the bread machine model is the Breadman 2 lb Professional Bread Maker, Stainless Steel, BK1050S (about a month old). The temperature in the house now probably ranges from 67 to 69. I have it on the regular white bread setting in the bread machine.

Any thoughts? Here's a photo - https://imgur.com/a/tU70DRw

  • It looks like it rose too much. Which is really surprising, given the small amount of yeast. Are you doing anything else special? Putting it under a heat lamp? What temp is it where you have the bread machine? And what model is it? – FuzzyChef Dec 17 '20 at 21:17
  • 1
    Thanks for your reply, FuzzyChef. I put clarifications in the original. – Sylvia Dec 17 '20 at 21:28
  • OK, that's really wierd then. Because the photo totally looks like overproofing, but I can't imagine why it would be overproofing; if anything, with the dark flours and low yeast I'd expect underproofing. So ... NFI. – FuzzyChef Dec 17 '20 at 23:36
  • Some bread machines are great at overproofing @FuzzyChef. Less sophisticated ones work to time rather than using sensors to track proofing. The only bread machine I ever had overproofed everything so badly I had to reduce the yeast in all their own recipes by half! – GdD Dec 18 '20 at 8:32
  • that raises a good question: Sylvia, does this machine work fine making other kinds of bread? – FuzzyChef Dec 18 '20 at 18:00

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