By adding rye flour to wheat flour dough, you'll get rye flavor with a wheat-based structure. A 30:70 rye-to-wheat ratio balances crumb and big rye flavor.
Using medium or dark rye flour can reduce volume due to bran content. The same applies for whole wheat flour. Expect varied characteristics when mixing.
To retain rye flavor without losing bread volume, use a lighter rye flour. This choice will not compromise the lift and size of your loaves.
For serious bakers, using a secret ingredient can help add volume back to your rye bread, which is crucial when working with heavier flour.
[
Collection
]
[
|
...
]