I was reading a 1970s bread pamphlet from the Kansas City flour mill and it said they used to recommend a 'double knead' method for rye that I've never seen anywhere else.

Has anyone here ever tried a double knead, or is that just some weird old-school thing that died out?

2 comments

2 Comments

Sounds like a lost art. I've never seen that method either, but old pamphlets are full of forgotten tricks. Makes you wonder what else we've let slide.

ivangrant7d ago

Yeah, that's a weird one... I'm trying to picture the steps. @allen.victor is right about lost tricks, but was this just kneading, resting, and then kneading again? Or something more specific with the rye flour mixed in at different times?