White rye flour is refined to remove bran and germ, delivering rye flavor with a light color. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Medium and dark rye has been milled closer to the bran, producing a richer flavor. However, for many it is the flour containing just the outer layers of the endosperm and bran. Sunflower seeds or other seeds can be substituted for the caraway. To me, the photo of coarse rye meal looks like what I have seen called “rye chops.” Apparently there isn’t the same consistency of nomenclature in the rye world as there is in wheat flours. Beat on low speed for 1 minute. Gradually add the cracked rye or pumpernickel flour and the bread flour. 2. 1. 3 1/2 cups coarse rye meal (if unavailable, substitute medium rye flour) Up to 6 cups high gluten bread flour, including flour for dusting and shaping Glaze: 1 egg white beaten with 1 teaspoon water Topping: sesame seeds and/or caraway seeds (optional) Medium and dark rye flours contain more bran than white rye flour, offering a darker color and stronger flavor for rye baked goods. 1 cup rye flour 4 cups all-purpose flour 1/4 teaspoon cornstarch + 1/4 cup hot water. Mix on a low speed using a dough hook until combined. Dark Rye Flour: To some, this is also a 100% whole grain flour. Many recipes mix all-purpose white flour with rye flour to give you the best of both worlds: rye flavor and a higher rise. We're having avocado sandwiches for supper tonight and I wanted a nice bread to go with them, so I made a loaf of Hope this helps. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp. Stir gently and then set aside until foamy, about 10 minutes. Combine water, yeast, and honey in medium bowl. Instructions. Bob's Red Mill Dark Rye Flour is 100% stone ground from premium organic U.S. #1 dark, plump rye berries. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl. In the bowl of a stand mixer, combine warm water, yeast, salt, caraway seeds, molasses, unsweetened cocoa powder, and rye flour. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead. Pumpernickel, the darkest rye flour, includes the entire rye berry and is rye’s equivalent to whole wheat flour. Stir in oil, molasses, vinegar, and shallot. 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