On 4 Mar 2004 at 14:44, Dick Adams wrote:

> My greatest shock, in discovering the details about traditional rye
> breads, is that they are, by and large, heavily adulterated with wheat
> (and similar) flours.

It shouldn't be a surprise. For quite some time wheat and rye were
planted together. In good years, the wheat grew well, in harder years,
the rye took over the field. So, most breads were made with a mixture
of grains.

It is not entirely clear if this was by design or because the technology
of the day didn't allow for effective separation of the rye and wheat
seeds.

In more northern climates, rye tended to take over the fields as it is a
hardier plant.

Mike
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Mike Avery

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