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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 |