Baking Theory notes : Rye

Rye:

Rye Upclose and Personal  by P1r

Parts of The Rye kernel:

1. Germ = Very core, inner center, where sprout develops.
2. Bran = outer Layer wrapped around the germ.
3. Endosperm = inner middle of the kernel.

About Rye :

1. Rye has no Gluten
2. Rye flour used on it's own makes for a very dense bread. -- an example of this is Pumpernickel.
3. Usually mixed with a hard four to produce better bread.

Rye Flour Types:

1. "Light" rye flour -- made from inner most endosperm
2. "Medium" rye flour --- made from whole endosperm
3. "Dark" rye flour --- made from Outer endosperm
4. Rye "Meal" -- made from whole kernel