The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye flour

Swathi's picture



I made whole wheat rye maple challh.


I used white whole wheat, Rye flour, Maple syrup, vital gluten , salt, canola oil,  two eggs  and instant yeast.



Cut piece will be look like this


Recipe can be found  here

Sheblom's picture


I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.

Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.



EdY MI's picture

Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.

Light Buckwheat Rye


Karin's recipe, even without the inclusion of spices, produced a unique and delicious bread. Many thanks to Karin for her excellent and inspiring post.


varda's picture

Honeyville farms rye flour

December 27, 2010 - 9:13am -- varda

Rye flour seems to be the hardest to get.    Around here, I can get Hodgson's Mill stone ground which is flavorful but gritty, and Arrowhead Mills organic which is a an excellent whole rye, and tiny little extremely expensive bags of Bob's Red Mill labeled dark rye which I've never tried.  I have never seen anything in the supermarkets for either light or medium rye, and I've looked around a lot.   I see that on Amazon, they sell 50 pound bags of Honeyville Farms medium rye for a very reasonable price.   Has anyone tried this and is it any good?   

shallots's picture

Trade Mill Flours from Trade, upper east Tennnessee

August 13, 2010 - 6:15pm -- shallots

I recently tried several bags of a local produce, stone ground Rye Flour, from a place called Trade Mill, which is in Trade Tennessee near Wautaga Lake. 
Food City, a local chain of grocery stores, has this product and it's both more reasonably priced than a competitor's rye, and has a more interesting texture as far as I can tell and taste. It might be that it's more freshly ground.

They have an interesting website with videos.


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