Grocers' Goods / A Family Guide to the Purchase of Flour, Sugar, Tea, Coffee, Spices, Canned Goods, Cigars, Wines, and All Other Articles Usually Found in American Grocery Stores

by Frederick B. Goddard

Rye Flour.

Rye ranks next to wheat for bread making, and is equally nutritious. It yields less flour and more bran than wheat, contains more sugar, and is darker in color. Its gluten has less tenacity and it will not make as light and spongy bread as wheat flour, hence is little used in this country. Rye flour should contain a little of the bran, as this has a pleasant, aromatic flavor. The “Black bread,” so extensively eaten in portions of Europe, is made of rye flour. It is dark, heavy and sourish, but like all rye bread, has the property of keeping moist a long time. Two parts of wheat with one of rye flour makes wholesome and palatable bread.