Rye flour does not contain enough of the type of protein that promotes gluten development, which allows bread to rise properly, so it is often combined with wheat flour to increase the gluten forming capability. The darkness and flavor of the loaf depends on the darkness of the rye flour and the quantity of rye flour in relation to the wheat flour. When rye flour is used alone, the result is a very heavy, dense loaf and the dough is very sticky and difficult to handle.rnrnThere is a wide range of distinctly flavored breads made from rye grain. Some rye breads are made from basic yeasted doughs while others are made using a starter dough. Various rye breads include hearty German pumpernickel, crusty black breads (which are actually a gray-brown color) of Russia, Pain de Seigle of France, and lighter colored breads of Scandinavia, such as Danish rye and Swedish Limpa.
Food & Wines
Rye Bread
