This Whole Rye flour; sometimes referred to
as Rye Graham flour, is stone ground and contains the entire rye berry.
This is a full-flavored flour ideal for making dark rye
breads. It is also used in the production of natural rye
starters and sours. While
whole rye flour is not the same as conventional Dark Rye flour, it
is frequently substituted for dark rye flour in many rye bread
recipes and yields superior results.
It is recommended for use as the primary rye flour in your
breads.
It can also be used as a replacement for medium rye flour.
Whole rye flour is what many bakers use to
make the "sponge" of rye doughs. This involves letting the
dough soak and ferment for a period of time. The fermentation
produces an amount of lactic and acetic acids that provide the unique
flavor qualities of the rye bread. The acid levels also affect the
'keeping' qualities of the bread.
Dark Rye Bread
Recipe for a bread machine:
Ingredients:
