I'm moving countries in a couple of months, and trying to use up my (extensive) pantry provisions. At the moment I'm trying to come up with some great recipes to use up Rye Flour. Thanks
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Depending on the kind of rye flour you have, you could use 25 - 50% substitution of AP flour in cookies, scones, muffins, cakes, shortbread, quick-breads, etc. Rye flour comes in, usually, three different "grinds." The coarser flours tend to be for yeasted breads, and the finer ones for pastries. I am a big fan of using rye flour in a lot of my pastries - it adds a depth that wheat flour can not muster. Have fun experimenting!
Cynthia is a trusted source on Bread/Baking.
And if you're craving a sandwich, start with a good bread:
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