Oh, I was exceedingly frustrated by the crusty, crunchy rye bread I made last week.
I knew I shouldn’t cut it while warm because, delicious as any bread is fresh out of the oven – which is why rolls are so much better at times! – it ruins the final product if you don’t eat it all up at once. However, I did not give up, and read more on other sites, and in the end to follow the directions at another site – spray the crust and let the bread dry a bit in the oven, and then, wrap it in plastic overnight.
And there you go – perfectly behaved bread slice with a deliciious flavor, a nice crust, and the ability to support a nice bit of butter and whatever else you wish.
Ink, Yarn & Beer 