Rye Flour (with recipe)

    Rye flour is low in gluten, and it takes an experienced bread make to turn out a good loaf of pure rye bread. When rye flour is combined with wheat flour, however, it takes no special talent to concoct delicious and buoyant rye bread.

    The finest rye flour is organically grown, and stone ground from whole non-degermed grain. See also Rye Grain.

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PUMPERNICKEL BREAD

1 tablespoon dried yeast
1 ½ cups lukewarm water
1 tablespoon salt
½ cup molasses
2 ½ teaspoons caraway seeds
2 tablespoons vegetable oil
2 cups rye flour (or meal)
4 cups unbleached white flour (or whole wheat flour)
1 tablespoon cornmeal

1.  Dissolve yeast in lukewarm water, when it foams, add salt, molasses, caraway seeds, oil, and rye flour. Stir very well . Add 2 cups wheat flour and stir in vigorously. Empty onto floured board, and knead in remainder of flour. In oiled bowl let rise in a warm spot until double in bulk.
2.  Punch down and shape into 2 round balls (or a number of small ones, if rolls are desired). Place on an oiled baking sheet dusted with cornmeal and let rise for 45 minutes.
3.  Bake in a 450-degree oven for 10 minutes, then lower heat to 350 degrees and continue baking for 30 minutes or until hollow-sounding when tapped. For rolls, bake for only 20 minutes after lowering heat to 350 degrees.
4.  Makes 2 round loaves or two dozen rolls.