As I said in Part 1, this variation will simply substitute First Clear Flour for the White Rye in Part 1. I added an egg/water wash to this loaf to increase the color of the bread. I did not coat the finished warm bread with butter, which darkened the Part 1 loaf. I also baked it in the bottom of a Dutch Oven to help keep its shape. (No real difference.) I won’t publish the recipe again, just go to Part 1 and make the change noted above.
Manufacturing reports the crumb may be a little better. The holes are slightly larger and more evenly distributed. The crust is a little chewier and darkened just about right. The rise was higher. QC has yet to report.
Part 3 will substitute Rye Bread Improver for the Vital Wheat Gluten. I am thinking Part 4 will be the winner of Parts 1-3 and substituting pumpernickel flour for the other rye flour. Stay tuned.