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Rye

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top 1000Good to the Grain
Good to the Grain

By Kim Boyce

Published 2010

  • About

I have to admit that I put off baking with rye flour until I had worked my way through the other whole-grain flours. I had read that it was difficult to work with, and I associated it with pumpernickel bread—dark, dense, and slightly gummy. So when I started baking with whole-grain rye flour, I was surprised to discover how beautifully subtle it is, and how easy it is to sift into recipes.

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