Rye flour is used in many northern and Eastern European dark breads but
must be combined with wheat flour to get structure because it has a low
gluten content. Light, medium, and dark varieties (with dark having the
strongest flavor) are available. Light rye flour may be labeled "bolted,"
which means the flour has been sifted to remove the bran and germ. Dark
rye flours are often "unbolted," and so contain a good deal more fiber.
When adding rye flour to bread recipes, use less of the dark flour than
you would of the light flour, or the flavor will be too dominant.
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