Honey-Oatmeal Sandwich Bread
This is my second attempt at this bread. The first loaf was made using rapid-rise yeast, which apparently isn't the same as instant yeast. I couldn't find instant yeast anywhere, so I ended up having to order it from King Arthur Flour. This loaf is still a little flat on top, but it rose much higher than the last one. It's a good bread, easy to make and really tasty. It uses both whole wheat flour and AP flour.
- Honey-Oatmeal Sandwich Bread (King Arthur Flour Whole Grain Baking, p. 197)
huh. Add me to the list of confused. I have always read/heard that instant and Rapid Rise were the same (but different from active dry). I have never had any problem using RR. I'm wondering if it's a problem with the recipe, not the yeast.
It could be the recipe, but I did see a marked difference in rising between the two batches. This one is still a little flat so I agree there might be an issue with it.
There are a lot of confused people out there when it comes to RR and instant yeast. And many differing opinions in places like the King Arthur message board. I checked every reference on hand and couldn't find a definitive answer.