70 Percent Rye with a Rye Soaker and Whole-Wheat Flour

The Whole-Wheat Flour, along with the soaked rye chops, contributes to the depth of flavor of this bread. Chops, as the name suggests, are milled by chopping rather than grinding the grain; both rye and wheat chops are available, and both add a great deal of texture to breads. If the rye chops called for in the formula are unavailable, cracked rye is a suitable substitute. It does not absorb water as readily as the chops, however, and if using them, first boil the water. The method describe