This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Rye flour contains less gluten than white wheat flour. Its gluten has a peculiar property of retaining moisture in the bread long after baking, but has not the same expansion qualities, as has the gluten of the white wheat flour.
The expansion of rye flour in the manufacture of bread is, therefore, governed not only by the quality of rye flour used, but also by the amount and quality of wheat flour with which the rye is blended.
Alone, rye flour would make too soggy a loaf of bread, hard to digest, while the addition of white wheat flour increases the nutritious value of the rye bread and renders the same more digestible.
The combination of the two flours, therefore, compares favorably as an article of food.
The flavor of the rye bread chiefly depends upon the process of fermentation employed in the manufacture of the bread and of the quantity, as well as quality, of white wheat flour used for the blend.
Rye flour is more fermentative than white wheat flour, and more salt must be used in the manufacture of rye bread, according to the amount of rye flour in the blend.
Too much rye flour should never be used, unless specially ordered, as too much of it will often cause a state of diarrhoea to the unaccustomed, and prejudice them against rye bread.
The stiffness of rye dough must be regulated according to strength of the flour. The softest rye dough makes the best bread.
All rye bread, to be digestible, should be baked on the sole of the oven, and not in tins.