Soft Sandwich Rye

Reinhart, pg 109.  Didn't use the sour rye starter (some day, some day...), but added the rye flour to the bread flour and salt at the beginning.  Also added about 195g yoghurt to the mix.  Last time I added the cocoa powder and caraway seeds.  This time I did neither.

Everyday whole wheat sandwich

The Peter Reinhardt standard. Pg 83. Used 300g water instead of the called-for 283g. Brown sugar. Stone-ground whole wheat. Used the mixer this time, which seemed to work well. Sort-of forgot to let the dough hydrate though.

Results: It didn't rise very well, probably because of the stone-ground whole wheat.  If using stone-ground next time, might want to add more gluten like he mentions in the alternatives section.