9 Rye flour Recipes From 5 Cuisines.

Low in gluten and high in pentosans, which means rye dough is sticky and slack rather than elastic and will never behave like wheat. That is why traditional rye breads rely on sourdough acidity for structure, and why Danish rugbrod and German pumpernickel are dense rather than airy. Handle the dough wet and shape it with wet hands rather than flour. Let rye loaves rest a full day before slicing, since the crumb sets long after the bake finishes.

9 recipes on this route