How do you make rye bread not hollow?

1. Use the right flour.

Rye flour has a lower gluten content than wheat flour, which means that it is less elastic and more likely to collapse during baking. To compensate for this, you can use a combination of rye flour and wheat flour, or you can add a glutenous flour such as bread flour or vital wheat gluten.

2. Build strong dough structure.

Dough strength is affected by many aspects, including flour quality, dough hydration, mixing, kneading, and fermenting. It is essential to develop strong dough structure to hold the rye bread from collapsing.

3. Do not overproof the dough.

Rye bread is quick to proof due to high acidity. Overproofing will cause the dough to lose shape, resulting in hollows.

4. Preheat the oven to a high temperature.

Rye bread needs a high oven temperature to set the crust and prevent the bread from collapsing during baking.

5. Steam the oven during baking.

Steam will help to create a crust on the bread and prevent the bread from drying out and becoming hollow.

6. Cool the bread completely before slicing.

Slicing the bread while it is still warm can cause the bread to collapse, so be sure to let the bread cool completely before slicing it.