March 3, 2009 - 3:36am
Need Clarification on Rye flours
Some recipes I've wanted to try call for distinct grades of rye flour, i.e., medium, dark, light. I've gone to various groceries, upscale and otherwise, and found only rye flour, with no indications of the grade inside. Am I looking in the wrong places?
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This thread:
Rye Flour
has a discussion of the different types. Bob's Red Mill is you best source to start out with. At least in the midwest most mid- to high-end grocery stores carry it, but sometimes it is in the "health food" area rather than with the baking flour. However, even the best-stocked grocery stores usually don't carry more than one type of rye, so you might have to order from their web site. They have a nice catalog they will send you too.
King Arthur is another source for different ryes, although they don't have as many types as BRM. Be aware that BRM pumpernickel is a coarse-grind cracked rye with berry fragments about 1/16" in diameter (closer to the German definition I think); King Arthur pumpernickel is a very coarse grind flour.
sPh
Your best bet is probably a local co-op. Some Whole Foods stores have good bulk food sections, but some don't. In both cases you're more likely to find darker grinds.
In the Whole Foods here in Tulsa, they only carry an organic rye in bulk. 99 cents a pound which is cheaper than buying it in the box at wallyworld. BTW, I buy most of my fresh spices at WF because they are, for the most part, cheaper than wally.
Thank you all for your insights. It appears that in the SW Ohio area, one can only purchase dark rye off the shelves, even WF. It appears I would have to order the light and medium grades online.
Thanks again!