Rye

Because it has a very low gluten content, rye flour alone cannot be used successfully to make a light, yeast-raised bread but will always give something heavy. Thus it is more often used to make solid breads such as pumpernickel and crisp flatbreads. From a dietary point, rye is high in recommended soluble fibre.

Leavened rye bread, the sort used for salt-beef sandwiches, is made from wheat with added rye, usually refined light rye flour. Variations based on greater and lesser amounts of rye flour and whether dark or rye flour is used results in hundreds of traditional rye loaves.

Food varieties of rye are not related to the rye grass used for pasture and lawns.

Availability

Dark and light rye flours are increasingly available in supermarkets and widely sold online.

Choose the best

As with all grains, rye grains and rye flour should be bought in small quantities and are always best bought sealed rather than scooped from bulk containers.

Store it

Store in a cool, dark place.

Cook it

Regular bread makers will find dark and light rye flours are interesting and delicious additions to doughs, remembering that the more you use, the less the bread will rise.