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Dark Rye Flour question

nofunlatte | Dec 30, 201705:14 AM     1

On my holiday visit back to my family, we went to a Mennonite bulk goods store, where I bought a bag of Dark Rye Flour. Here's the description:

"This dark rye flour is not a whole grain four. Basically, this is what is left over after making white rye flour (patent flour)".

Can I use this in bread or rye crackers? I haven't made rye bread ever, but it's on my list of culinary resolutions for 2018. The recipes I've looked at (from Bernard Clayton's New Complete Book of Bread) either state "rye flour" or "medium rye flour". FYI, specifications, according to the bag of flour, are: Moisture (14% max); Ash 2.7%, +/- 0.3%; Protein, 13.5% min).

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