Bread disaster! Baked it twice and it's still raw!

[shelivesthedream]

I made a 100% rye bread last night and obviously took it out of the oven because we cut into it this morning and it was still raw. Following a quick Google, I put it back in the oven for a while but I've just had a look and it's rock hard on the outside and still raw in the centre. Is there anything I can do to salvage it? I was wondering about cutting into into cubes and toasting them to make croutons.

[brute]

Croutons may be your best bet at this point. How long/hot did you bake it and what are the loaf dimensions?

[stashgrower]

Are you sure it's raw? I did the same. 100% rye. Popped it back in. The length of time it was in, it couldn't possibly be not cooked. I think it's the rye factor. Anyway, I ate mine and it was good. Just not fluffy bread-like and it looked raw.

A friend suggested a mostly rye mixed with wheat combination for better luck.

[mskyle]

Maybe it didn't rise enough? In which case there's no saving it this time, but next time you might be able to save it by making the dough a bit wetter and/or letting it rise longer. Also it could just be a bad recipe, there are a lot of bad recipes out there.

[Felicity]

http://www.kingarthurflour.com/bakers-hotline/  ?

I've always wanted to try this - you could email or chat online for help. :)