I don’t know about anyone else but the reason I have been slow off the mark for the May Mellow Bakers Challenges has been the desire to get a supply of light rye flour. This was specified for two recipes. I’ve had two orders through the normally wonderful Real Foods to no avail. By the end of the month I have had to admit defeat and use 100% rye with added plain flour (as advocated by a number of sources) in its place.
The dough mixed up:
Here's the obligatory "wrap in greaseproof paper for 24 hrs" picture
after which it wasn't too gummy.
Wholesome in all senses of the word. Worthy but not spectacular.
I have to admit that the whole grains I used were wheat grains, as rye grains also proved elusive.
Same problem... June looks better, though will also use wheat grains rather than the elusive rye. Have been getting my flour from a wholefood shop in Chesterfield - may be I can ask them to order this elusive light rye in. What formula did you use to convert the recipe to use wholegrain tye flour?
ReplyDeleteHi Ray. I went for 1/4 plain white flour to 3/4 dark rye to make "light rye".
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