2. Be Cynical
That said, when choosing your flour, you also need to apply a little cynicism. Why? Because in some cases, you might not be getting exactly what you signed up for. The issue is that a lot of these so-called rye bread is in fact made from a mixture of both rye and wheat – or another different type of grain.
While this will still make what is technically fair to call a rye bread, it’s not going to have quite the same texture or taste as a pure bread! (There’s a pun there…)
The main difference is the solidity. When you make a rye bread, it should be hard and heavy. In fact, you might be able to wield this as a weapon. Conversely, when you add in even a little ‘regular’ flour, you’re going to end up with something much fluffier and softer. You might like, but if you’re trying to make real rye for its unique flavor and health benefits – then you need the real deal.