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Posted to rec.food.cooking
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Dark rye flour
"Pamela" > wrote in message
...
> On 04:02 28 Nov 2018, "Julie Bove" > wrote in
> news
>
>>
>> "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.
>
> I like the flavour of rye, so I would reverse that ratio. Also, for me
> caraway is mandatory.
I made Swedish rye.
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