Rye breads? Very little white rye left!
So I have a small issue (okay to me, really it's a big issue). It's birthday time for my other half and he reaally likes Rye breads. Great, fine. Problem: I've got only approximately 1.5 cups left of white rye. I have loads of medium rye, dark rye, pumpernickel, first clear, coarse rye meal. Amazingly enough, I cannot find a store in the Seattle area that I can walk into to buy white rye.
The only bread books I have are Reinharts Artisan Bread Everyday, BBA and Crust and Crumb and they all seem to use a lot of white rye. A nice sour rye would be awesome, maybe use some of this super coarse rye meal I bought from NY Bakers.
Any suggestions? =(