Julie Bove wrote:

>
> "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.

No, a medium is more strongly flavored than a light. Dark is a bit
iffy apparently from your own posted web bit but I have found it an
even better rye but that depends on how it is made. If it's just the
hulls, then it's not what I see as dark rye here.

Carol