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.