If you’re looking for a unique twist on your next baking project, why not try using rye flour? This versatile ingredient can be used in all sorts of baked goods and adds an interesting flavor and texture to the finished product. Let’s take a look at what makes this flour special and how you can make the most of it.
What is Rye Flour?
This flour is made from ground-up rye grains. It has a slightly nutty flavor and is coarser than wheat flour, making it ideal for baked goods like bread and pastries. The flavor of rye flour can vary depending on the type of grain used to make it; some varieties are lighter in color and have a milder taste, while others are darker in hue and have a stronger, more earthy flavor.
When baking with this flour, it’s important to remember that it behaves differently than wheat flour. Because of its lower gluten content, rye doughs will be stickier than those made with wheat; they also won’t rise as much when baking due to the lack of gluten development. To get around this issue, many bakers opt to use a combination of rye and wheat flour or add extra yeast or sourdough starter into their recipes.
Storage Tips
Due to its high oil content, this flour should be stored carefully so as not to go rancid. To ensure maximum freshness and shelf life (upwards of 6 months!), store your flour in an airtight container away from direct sunlight or any other sources of heat or moisture. If stored correctly, it should keep well until its expiration date printed on the package label.
A little bit goes a long way when it comes to baking. This unique ingredient adds depth of flavor and texture to all sorts of baked goods, from bread to pastries, and its low gluten content means that you’ll need to adjust certain aspects of your recipes accordingly when working with it. Visit Janie’s Mill at their website to get great offers on this and other types of flour.
