Whole-grain rye is made by grinding rye berries into a variety of textures and colors, categorized according to the amount of bran and germ left in after milling. These grinds include light, medium and dark flours and pumpernickel rye, which is a coarse meal rather than a flour. The coarser the flour grind, the more robust the flavor, the darker the color and the denser your bread. The rye flour most commonly available in supermarkets is medium-grind, good for general bread making when combined with wheat flour.
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