What is rye?

The flour is milled from all rye berries and grains of rye grass. It is closely related to wheat flour, has a slightly acidic taste and is used to prepare rye bread and sourdough bread. Loaves bread made with this flour are generally darker and denser than other types of bread. Rye and sourdough breads have a significant taste that many enjoy. Smoket and beef is particularly good for sourdough bread and rye bread is a good replacement for white bread for almost any sandwich.

There are light, medium and dark colored varieties of rye flour. The color of the flour depends on how much bran has been removed by the milling process. If most of the bran is left, the flour will be darker. Conversely, if most of the bran have been removed, the flour will be softer and lighter. More nutrients are maintained in the flour, because during the milling process, the disease and bran can not be separated, which is healthier than the processes of white flour.

STThe dilution color is most common in supermarkets, while bright or dark can be found in health food stores or in some larger supermarkets with sections of special foods. Pumpernickel flour is one type of dark rye flour and is used to make pumpernickel bread. Medium flour still has a lot of bran in it, giving it a slightly granular texture that is good for baking bread. If more powder flour is preferred, similar textures to traditional white flour can be a better choice of light.

There are some problems that should be in mind if the baker tries to bake with rye flour. It has a high bran and soluble fiber content, but low gluten content. Gluten is part of what helps the bread to rise, so the lower level can prevent the bread from rising well. This can be corrected by replacing some rye in a recipe with wheat flour, which makes it better to develop years.

Recipes that require rye flour may include additional designs that wouldThey helped bread to rise. The general rule indicates replacement 1/3 amount of rye with wheat flour to ensure that the bread is to rise properly. This means that if the recipe demanded 1 cup (about 102 grams) rye flour, for example, instead you would include 2/3 cup (about 68 grams) rye and 1/3 cup (about 34 grams) wheat or white.