richard-in-cincy
Well-known member
I bake the bread at our house and it is usually some form of whole grain German/Central European Rye. I've used the last of my rye flour. I've been searching everywhere locally and on line and with the exception of the little dab-in-a-bag that Big Bob is selling for obscene prices, there doesn't appear to be any more rye flour on the North American continent.
What gives? Did they forget to grow it? Sell it all overseas?
I did find whole rye grain for $4.50/5 lb. But it's $16 to ship (rolling eyes). But the place is up front about shipping ($16 for 10-40 lbs.) so I'll probably put some other things in the cart (they sell dried fruits, grains, flours, etc: https://www.clnf.org/) with #20 lbs. of rye berries to make an order.
If you're missing homemade rye, you can use the rye grain (I still have a limited supply of this) to make an excellent and very healthful bread. Just soak the rye grain/berries for 24 hours, then drain, scatter it on a tray, and keep it in a warm place (oven with light on), misting it occasionally to keep it from drying it out. It will sprout in 1-2 days. Then just grind it up in the food processor and you've got sprouted rye flour with some water already added (it's more/less a paste after you do this). Add some whole wheat flour, yeast, and salt, and you have German "Vollkornbrot" -- one of my faves that I make all the time (except I add a rye sourdough that I've had going for years and some molasses).
Yesterday's bread, in absence of anymore rye flour, I used 2 cups of rye berries, sprouted them, added sourdough starter, 2 cups whole wheat flour, molasses, and 2 cups of muesli and made one of the most delicious whole grain breads I've ever brought out of the oven. The muesli had wheat and rye flakes, oats, flax, sunflower seeds, dates, raisins and some other goodies in it,
What gives? Did they forget to grow it? Sell it all overseas?
I did find whole rye grain for $4.50/5 lb. But it's $16 to ship (rolling eyes). But the place is up front about shipping ($16 for 10-40 lbs.) so I'll probably put some other things in the cart (they sell dried fruits, grains, flours, etc: https://www.clnf.org/) with #20 lbs. of rye berries to make an order.
If you're missing homemade rye, you can use the rye grain (I still have a limited supply of this) to make an excellent and very healthful bread. Just soak the rye grain/berries for 24 hours, then drain, scatter it on a tray, and keep it in a warm place (oven with light on), misting it occasionally to keep it from drying it out. It will sprout in 1-2 days. Then just grind it up in the food processor and you've got sprouted rye flour with some water already added (it's more/less a paste after you do this). Add some whole wheat flour, yeast, and salt, and you have German "Vollkornbrot" -- one of my faves that I make all the time (except I add a rye sourdough that I've had going for years and some molasses).
Yesterday's bread, in absence of anymore rye flour, I used 2 cups of rye berries, sprouted them, added sourdough starter, 2 cups whole wheat flour, molasses, and 2 cups of muesli and made one of the most delicious whole grain breads I've ever brought out of the oven. The muesli had wheat and rye flakes, oats, flax, sunflower seeds, dates, raisins and some other goodies in it,
