Hickery Flour in Rye bread
Yesterday I bought price-discounted day old rye in town. Toasted it's probably the best rye I've had in a long while by a long mile! I looked up the recipe with the thought of recreating it and came up with this ingredient list. But what's "hickery" flour? Google doesn't help explain what it is. In only know of hickery as a tree. Anyone?
Also when you look at the recipe list - for you experienced rye bakers as I'm not - would you mind giving me estimates as to your best guess on percentages of each ingredient? I'll take the average weights from your responses, bake and post the results on this email.
And for those of you in Toronto (yes Benny I'm talking to you) you really should find this bread. It's sold around the city at a bunch of different places - It's properly called Mable's Raven Organic Rye. Raven is the brand name of the rye flour they use.
In advance, thanks! frank!