It appears that purified water performs better than tap water. The dough
seems to rise higher inthe ABM, so I tried making rye bread again, after
having sworn off further attempts. In the end, the top caved in, but thanks
to the improved rise, I salvaged 12 slices. I've tried dough enhancer, vital
wheat gluten, lemon juice. The recipe was 1 cup rye to 3 cups white. Machine
is West Bend 41042W. Whatever the recipe, my rye bread either caves in, or
winds up 4 inches tall. The machine turns everything else out well.
Any suggestions for improvement?