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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
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| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
| commit | dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad (patch) | |
| tree | 4df0be0e9cfdfb3837021d3db4792e7e8069a69d /03-08-40-percent-rye-w-flaxseeds.md | |
| parent | 26d81bd74763b2a3f383ac15e5d19f40e7e44fbf (diff) | |
Editing.
Diffstat (limited to '03-08-40-percent-rye-w-flaxseeds.md')
| -rw-r--r-- | 03-08-40-percent-rye-w-flaxseeds.md | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/03-08-40-percent-rye-w-flaxseeds.md b/03-08-40-percent-rye-w-flaxseeds.md index 552c649..6054d75 100644 --- a/03-08-40-percent-rye-w-flaxseeds.md +++ b/03-08-40-percent-rye-w-flaxseeds.md @@ -69,7 +69,7 @@ couple of baguette-style slashes. While you can certainly bake this bread on a cookie sheet, it benefits from a stone and some steam, or a covered baker. However you do it, -bake at 450 degrees for about 40 minutes. +bake at 450\degree F for about 40 minutes. Because of its high rye content, this bread should cool for at least 3 hours and up to 24 hours to allow the bread set up. If you cut into it |