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Posted to rec.food.cooking
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Dark rye flour
Julie Bove wrote:
>
> "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.
Then that part is right.
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