NYB Rye & Specialty Flours

Rye is both a challenge and a pleasure. When mixed with water, rye flour produces
a dough that is both slippery and sticky. That's because unlike gluten, which forms
long, elastic chains, rye forms a viscous gel of complex sugars called pentosans.
Like gluten in wheat doughs, this gel traps the CO2 created during fermentation.

Nutritionally, rye is rich in fiber, vitamin E, riboflavin, folacin and pantothentic
acid. And unusual for a cereal grain, rye contains twice as much of the amino acid
lysine as wheat, giving it one of the most complete protein profiles of all grains.

If you can learn to love its stickiness, rye is well worth the trip.

Light colored and finely milled, with bran and
husks removed. Blend with high-gluten flour for
authentic Jewish-style deli ryes and rye bagels.
Click here for First Clear Flour.

Darker in color and stronger in flavor than
white rye, medium rye is perfect for heartier
German, Polish and Czech style light rye breads.

The darkest and heaviest of the rye flours, with
robust rye flavor. Use in hearty pumpernickels, Russian
and Scandinavian breads, and French pains de seigle.

Minimally milled whole-grain rye. Use scalded
or in soakers for the rustic flavor and chewy texture
of artisanal black breads and bauernbrot.

Nutty flavor,especially when toasted, rich in
fiber, vitamin E, thiamine, and riboflavin, with
a more balanced protein content than wheat.

Rich in fiber, high in vitamins B & E and poly-
unsaturated fatty acids. Has been shown to lower
serum cholesterol and cut the risk of heart disease.

Milled from Idaho-grown whole potatoes, skins
included. Softens crumb and extends shelf life. Use in
kartoffelbrot, Pugliese, and sandwich breads and rolls.

Rice flour's near-absence of flavor makes it ideal where
texture is key, as in Dutch crunch and other toppings. Also
used to separate dough in braided breads. $ 1.95