The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye meal

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cinnamonshops's picture
cinnamonshops

Rye meal

Hi all,

I posted this question somewhere else, but it was buried in a longer post and got no replies:

I'm wondering rye meal. It's called for in the BBA sunflower seed bread recipe as a soaker, and I've yet to see it in any stores here. The recipe also says one can use coarse dark rye flour, and I have something more or less labeled as such, but it's neither very coarse nor very dark.

 

What do you think my best options are here? I have access to whole rye kernels as well as rye flakes; would it be possible to grind my own meal? 

 

Thanks!

Ford's picture
Ford

I suspect the "coarse dark rye flour" in the store will work just fine.  Usually recipes are not so critical that the darkness and coarseness of the flour will make much difference except for some texture and color differences,  This would be especially true, if you are using the meal/flour in a soaker.  So try it and be pleasantly surprised.

Ford

 

cinnamonshops's picture
cinnamonshops

Well, that's the best possible answer, really! Thanks so much, Ford. I'll give it a shot.