"HeatherInSwampscott" > wrote in message =
...

> My question: Is there enough gluten in rye that kneading it will make =
a
difference in how the bread rises? (I know there is much less in rye =
than in
wheat.) <

There is essentially no gluten in rye dough. All-rye bread takes a much =

different process than does white sourdough bread. That is why we have
samartha.net.

All-rye bread is for when you have been baking for years and mastered
most all of the techniques and procedures, but still feel you need one
more challenge.

Admixing rye flour with white flour effectively lowers the gluten =
content
of the product flour. Whole grain flours have little sharp edged =
particles
in them that interfere mightily with gas retention.

You might be interested in trying Ms. Kirk's Rugbroed. There is a link
for that at http://www.nyx.net/~dgreenw/sourdoughfaqs.html
That is less of a challenge what you seem to be attempting.

The only other practical solution is to become a disciple to Samartha.
Even at that, I don't think he generally does all-rye.

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com