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Rye Flour

Next to white and whole wheat, rye is the most popular flour for bread making.

Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber.

Rye also can strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy.

Breads made with 100% rye flour are heavy and dense. To make a lighter rye loaf, it is necessary to use a mixture of rye and hard wheat flours. Typical formulas call for 25-40% rye flour and 60-75% hard wheat flour.

Rye flour is milled much like wheat flour. The lightest rye flours, from inner part of kernel, have a low extraction rate, corresponding to patent flour.

Grades and Types of rye flour :

Light rye – The lightest is nearly white. It has a very fine texture and a high percentage of starch, with little protein.

Medium rye – This is a straight flour, milled from the whole rye grain after the bran is removed. Thus, it is darker than light rye and has a higher protein content

Dark rye – Like clear flour milled from wheat, dark rye comes from the part of the rye grain closest to the bran. It looks somewhat like oatmeal. Rye meal is used for pumpernickel bread and similar specialty products.

Rye blend – This is a mixture of rye flour ( generally about 25-40% ) and a strong wheat flour, such as clear flour.

Eating Tips :

1. Plain rye bread with some butter.

(Just only that you can taste the natural flavor of the rye bread.) Enjoy it… Is really very nice…

2. Prepare with sandwich.

(Toast the rye bread, butter then some bacon and salad to make a really taste sandwich.)

3. Having it with some olive oil and vinegar.

(Rye bread fully with pure olive flavor. )

Recipe to make a rye bread :

Please refer to Fantasticsense Recipe Book pages.