Rye flour is commercially ground to a range of colors and particles sizes. It is a gluten containing flour, although it is lower in gluten than wheat. Commercial rye four generally with rye-flour from the centre of the endosperm; cream or light rye flour includes the next layer; and dark rye flour includes the outside of the endosperm.
Light rye: The lightest is nearly white. It has a very fine texture and high percentage of starch, with little protein.
Dark rye: Like clear flour milled from wheat, dark rye comes from the part of the rye grain closest to the bran. Thus, it is darker than other rye flours and has a lower percentage of fine starch particles.
Rye flour makes delicious robust bread. It does not however, respond favorably to commercial yeast, so some wheat flour must be added to dough to enable the yeast to develop. Typical formulas call for 25 to 40% rye flour and 60 to 75% hard wheat four.
Rye flour
