Rye flour
Used in 2 recipes on RecipeWiki.
Dark rye flour is milled from whole rye grain, giving a grey-brown flour with a deep, earthy, slightly sour flavour. Rye has little of the gluten that makes wheat dough stretchy, so a rye dough is sticky and paste-like, more like thick clay than dough. It is not kneaded in the usual way. It is mixed, shaped with wet hands and given time to rise. That is the method for Borodinsky Rye Bread, the dark Russian loaf, and the Seeded Rye Loaf. Let rye bread cool completely before slicing, ideally overnight; cut warm, the crumb is gummy. Store the flour cool and use it within a few months.
Most often cooked with
Flour
TreacleRecipes with rye flour
Borodinsky Rye Bread
Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.
Bread
Russian
Vegan
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Baking
German