December 9, 2017 - 12:28pm
Grahamsmjöl
I just bought a bag of this flour, as it looked rather interesting.
On taking a closer look, I think it's nearly 100% wholegrain rye with a bit of barley malt flour. Strangely, it reports the protein as 8.5g on the import label, but 12.0g on the original side label. I guess 8.5 sounds more likely if it's nearly all rye.
I feel a brick coming on. Any suggestions for a recipe (ideally authentic Swedish) that isn't? I'm happy to add some strong bread flour if that can lighten the crumb.
Lance