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Essential for those wonderful dark round loaves of pumpernickel and the traditional New England Steamed Brown Bread. Freshly Ground. Rye is a johnny-come-lately on the grain scene. Originating in northeastern Europe, its spread through the Roman Empire coinciding with the Christian Era. As a grain, rye has less gluten than wheat so it is often used in unison with wheat. When used as the only flour, rye will produce a hearty, dense loaf.
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