Look for a grey colour and close texture to the crumb; usually the darker the grey the more rye flour the bread contains. The colour is difficult to reproduce with additives, so dough with a low ...

The farmers ate bread consisting of 1 part wheat flour, 1 part rye, and 1 part barley. This dense, whole-grain bread has sweet undertones from the rye, made more complex by the wheat and barley.

Inside readers will discover the secrets of the uniquely healthy bread and master the delectable ... to stretch and fold the dough, because rye flour lacks gluten to develop, and the technique ...