How can I choose the best rye flour?
When baking rye bread, you generally have several flour selections. The best flour to use depends on the type of bread you bake and how much rye taste you want. Some recipes also specify a certain type of flour for another. The common varieties of rye flour include pumpernickel, whole rye flour and medium living flour. Light or white rye usually has such a slight taste that some bakers prefer to prevent it.
In the United States, both medium rye and pumpernickel flour are usually types of whole grain flour in the United States. Pumpernickel flour is commonly used to make pumpernickel bread, a hearty, dark sandwich bread. Medium rye flour is usually used for regular recipes for rye bread. Pumpernickel flour is usually coarser than medium rye and therefore produces darker bread. In some cases, pumpernickel flour is not really flour, but is ground on the texture of food or even rye flakes.
Medium rye flour or flour simply markedAs "rye" is the standard selection for baking bread. If you use medium flour, you get a medium flavored loaf. Another option is to use a mixture of rye flour if you want to make a soft loaf of sandwich -style bread.
If you want to create a darker and stronger version of Rye bread, you can use pumpernickel flour instead of medium rye. However, some bakers do not recommend using pumpernickel flour at all, because there is no clear definition of what it is. The use of whole rye flour is a safe bet on dark bread and pumpernickel bread, because it is guaranteed to use real flour. Since rye flour usually have low gluten or protein content, most bakers mix them with some versatile wheat flour to form a loaf of bread that is not too thick.
Similar textures and taste for college or white wheat flour, light rye flour is so gently fréIt is made that many rye taste is gone, which means it is not a good choice for baking bread. If you produce cookies or other fine pastries using rye flour, light flour can be the best selection.
Light rye flour has the longest durability because the bran and the key that will happen quickly is removed. The durability of wholemeal flour durability can be extended by proper storage. Medium and whole rye flour should be stored in the freezer in tightly sealed containers or bags.