This morning I made Len's Wheat-Semolina-Rye dough shaped into a loaf, again. I had to add 2 Tablespoons of water to get the right consistency. It rose beautifully, just as it had the first time I made it, with nice oven spring. Unlike the first batch (when I forgot the yeast, and had to knead it into the dough after the dough was thoroughly kneaded!) this time the elasticity, or texture of the raw dough was just as dough typically is. I'm going to need hamburger buns soon, so will give this dough a try in bun-shape. Thanks for sharing the recipe, Len!
