← Replies in Homemade Rye Bread Recipe

It's probably sweeter because it uses unsweetened cocoa instead of instant coffee to "darken" both the flavor and the color. That's somewhat sweeter. That may also affect the texture of the crust, but in my experience creating the perfect crust is the craft of the baker, although different recipes may vary the technique somewhat. But there are articles and videos galore on the internet.

It tastes a lot like molasses so I think this where the sweetness is coming from. I also think I added too much flour to the outside before the second proof and it was maybe too dry. I've read the crust is a result of steam in the oven, and I don't know that my dough had enough moisture to create a lot of steam.

As I understand it, the steam is actually supposed to delay the formation of the crust because the heat of the oven starts forming it immediately, but the bread is still rising. It doesn't come from the dough. You introduce it by adding a container of water to the oven, but you must disperse it and remove the water by the middle of cooking so that crust does get crisp.

Oh good to know! Thank you.