"Pamela" > wrote in message
...
> On 23:43 27 Nov 2018, "Julie Bove" > wrote in
> news >
>>
>> "Pamela" > wrote in message
>> ...
>>> On 06:18 27 Nov 2018, "Julie Bove" > wrote in
>>> news >>>
>>>> I am sooo confused! Tried to buy rye flour today. First store had a
>>>> SEM that only indicated Bob's Red Mill Rye Flour. Nothing was on the
>>>> shelf and when I asked if there might be any in the back, the girl
>>>> just laughed. Said if there was anything at all in the back, it
>>>> would be bulk foods. This was at Albertsons. They don't sell bulk
>>>> foods. They are in the process of converting to a Safeway though.
>>>> Some Safeways do sell bulk.
>>>>
>>>> I then went to Central Market. They used to be my go to store for
>>>> baking stuff but... They have remodeled many times and today was a
>>>> real disappointment. Looks like yet another remodel. Their once
>>>> beautiful and vastly varied produce dept. was about half empty. Row
>>>> after row of new black trays sitting empty, leaving customers to
>>>> wonder what is meant to be there.
>>>>
>>>> On to the baking aisle. The only rye flour there was Bob's Red Mill
>>>> Dark, Organic. Which according to their website, is the only rye
>>>> flour they sell.
>>>>
>>>> The bulk section had only one kind of rye flour. Medium rye. But...
>>>> The bin was very small and I don't think I got enough to make my
>>>> bread.
>>>>
>>>> I told my friend that I might have to use some of the dark in this
>>>> first batch if there isn't enough of the medium.
>>>>
>>>> She wrongly assumed that you would use the dark to make dark rye
>>>> bread. But in looking at recipes, the dark in dark rye bread comes
>>>> from coffee and/or cocoa powder.
>>>>
>>>> So what is this dark rye flour good for? I see no recipes that use
>>>> it but a search brought up this link which told me to avoid it!
>>>>
>>>> https://www.sourdoughhome.com/index....ntent=ryetypes
>>>>
>>>> Help! Thanks!
>>>
>>> Dark rye flour is a milled from a different part of the grain. You
>>> can imitate it by colouring light rye but it's not the real thing.
>>>
>>> Dark rye has a stronger flavour. Using only light rye in a loaf (and
>>> perhaps mixing it with wheat) is far too bland for me but many people
>>> seem to like it.
>>
>> So is medium a less strongly flavored than light but less than dark?
>> In researching, I think the fiber is more the darker it is. My friend
>> is on a low fiber diet so light would be best from that standpoint if
>> what I read is true. Just haven't found any.
>
> I've never used medium rye and imagine it's between dark and light
> although
> it's anybody's guess if a given brand is closer to one than the other.
>
> I would agree with your link that light rye is far too bland to bother
> with, so perhaps medium is worth the experiment. If it turns out too
> dense
> for your liking (rye lacks gluten) then I would add wheat flour rather
> than
> light rye.

My recipe has about twice as much white flour as rye.