Pumpernickel flour is made from the whole rye grain, including the bran.
Northern and Eastern Europeans have loved rye for ages, and no wonder: though it’s not as nutritious as other grains, it had the merit of being hardy enough to grow in very cold climates before hardier strains of wheat were developed in the Canadian west. Light-rye bread and pumpernickel bread are made from rye flour….
Rye Berries don’t look anything like berries: they are in fact just grains of rye with the inedible outer hull removed. They have a chewy texture and a vague walnut flavour when cooked. Cooking Tips Soak for 1 hour or overnight, with 2 parts of water for every 1 part Rye Berries. To cook, simmer…
Rye Flakes are rye grains that have been hulled, then soaked, steamed, flattened and dried. They will have the same small disc shape that rolled oats do; they are brownish-green in colour. They have a tangy, slightly-sour taste. Cooking Tips No need to presoak; simmer for 1 hour. Substitutes Rolled oats Storage Hints Store for…
Rye flour is a powder ground from the grain called ‘rye’. How dark a rye flour is depends on how much bran is removed when the rye is being milled — more bran milled into the flour means lower protein, lower fibre, lighter colour and less-strong a taste. Some of the types of flour milled…