rye flour
Milled from a hardy cereal grass, rye
FLOUR contains less
GLUTEN (protein) than all-purpose or whole-wheat
FLOUR. For that reason, it won't produce a well-risen loaf of bread without the addition of some higher-protein
FLOUR. Rye
FLOUR is also heavier and darker in color than most other
FLOURs, which is why it produces dark, dense loaves. There are several different types of rye
FLOUR, the most common of which is medium rye
FLOUR, available in most supermarkets. Light or dark rye
FLOURs, as well as pumpernickel
FLOUR (which is dark and coarsely ground), are available in health-food stores and some supermarkets. See also
FLOUR.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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