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My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem.

https://i.stack.imgur.com/szW34.jpg

Here's my recipe:

1 ⅓ plus ⅛ cup warmish water

1 ½ cups white flour

1 ½ cups rye flour

1 tablespoon fennel

1 teaspoon salt

½ teaspoon yeast

I've switched between the regular setting and whole grain setting on the bread machine, it doesn't seem to make much difference.

EDIT: I'm using all purpose flour. And yes, I'm measuring the flour by cups. I feel like I'm pretty consistent with the measuring, though (I fluff it up and then measure) - do you think it might be too little or too much flour?

EDIT: The bread machine cycle I use takes 3 hours 40 minutes, so I don't think it's that. Other breads turn out fine in my bread machine (regular white bread, etc. Also, the only time I think the rye bread really turned out perfectly and rose properly, I had just ground the rye berries into flour myself. I don't have any more rye berries and am just using regular rye flour now.

EDIT: The linked question (Why does my bread collapse in my bread machine?) deals with regular wheat flour bread being undercooked and doughy in the bread machine. This question, while involving a bread machine, deals with properly cooked and sagging dough using rye flour which has a different composition and solution to the problem.

EDIT: I fixed the problem. Switched the yeast from 1/2 teaspoon to 1/4 teaspoon. That did the trick! It no longer rose a lot and sank, it just rose a reasonable amount. It comes out flat on the top, which is ok for me, and better than sunken.

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    Are you using bread flour or plain all-purpose white flour?
    – GdD
    Aug 6, 2022 at 10:16
  • Are you really measuring the flour by volume? This is a notoriously inaccurate. Scales are much better. Aug 6, 2022 at 15:11

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