Rye flour

Farine de seigle

What it is

Rye tolerates cold and poor soil that would kill wheat, which is why northern and eastern Europe built their bread on it. Damp rye can carry ergot, a fungus whose effects are blamed for medieval outbreaks of mass hallucination.

In the kitchen

Its gluten is weak and its pentosans make dough sticky. Wet your hands rather than adding flour, or you will make a brick.

Goes with

Caraway Honey Butter Salmon T65 bread flour Walnut Salted butter Juniper berry

Same species

Rye berries

Also used with

Barley malt syrup Buckwheat honey Activated charcoal Vital wheat gluten Diastatic malt powder Leaf lard

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