Because rye is so hydroscopic, the gain requires less tempering before it is milled. Rye four is a gluten-containing flour although it is lower in gluten than wheat. Whole grain rye flour produces dense but very flavorful breads.
Rye flour is commercially ground to a range of colors and particles sizes and various nomenclature:
*White rye flour
Rye flour that consist only the center of the endosperm is known as white rye flour. Rye flour lacks many of the original nutrients found in the kernel. It is the rye flour with bran and germ removed. This flour is a good choice for these on low fiber diets.
*Light rye flour or cream
Inclusion of small traces of bran in white rye flour makes it into light rye flour or cream. The lightest is nearly white. It has very fine structure and high percentage of starch, with little protein.
*Medium rye flour
If more bran is included in the white rye flour, medium rye flour is obtained which has many of the original characteristics of the rye.
*Dark rye flour
Dark rye flour is sometimes also referred to as whole grain flour. Dark rye comes from the part of the rye grain closest to the bran. Thus, it is darker than other rye flours and has lower percentage of fine starch particles.
*Rye meal
This is the best term for whole grain rye flour. Rye meal contains the bran, endosperm and germ of the original rye berry; it can be ground to fine, medium or coarse levels.
*Pumpernickel
Coarse, whole grain rye flour is known as pumpernickel. It is also the name of the traditional German bread.
Rye four makes delicious robust bread. It does not, however, respond favorably to commercial yeast, so wheat flour must be added to the dough to enable the yeast to develop.
Rye flour
