Has anyone made some rye bread, eg 40% rye, using only whole wheat flours
Here is a Tzitzel using home milled whole rye and KA white whole wheat.
IF you want to use red whole wheat in place of the white WW then I would up the hydration to 91-95% instead of 85% for the white whole wheat. This was a great bread for some home made pastrami.
Here is one that is an 8 grain whole grain - just use 40% whole rye and 60% wheat and keep everything else the same
I am not sure where you live but if you can get your hands on Peter Reinhart's book, WHOLE GRAIN BREADS there are quite a few formulas with varying amounts of rye with whole wheat flour only. Easy to follow directions.
I checked a copy out of our local library to try it out prior to purchasing a copy for myself. It soon became one of my favorite bread books.
Janet, thank you for your response. I will look it up. Herb
is also a great loaf.