Roggenmehlrye flour

Ground rye, Secale cereale. Darker and earthier than wheat, with a faint sourness already in the raw flour.

It is the base of Roggenbrot, mixed loaves and pumpernickel, which is most of what counts as bread in Germany.

Warum Sauerteigwhy sourdough

Rye builds no gluten network that carries a loaf. What holds the dough together are pentosans, mucilage from the bran, and they only bind water in an acid dough.

The acid also slows the rye enzymes that would otherwise break down the starch in the oven. Sourdough here is technique, not flavour.

In Mexikoin Mexico

Ask for harina de centeno. Not in every supermarket, but it is around.

There is no substitute. Without rye it is not rye bread, just a dark wheat loaf.

Vorsichtwatch out

With yeast alone the dough spreads in the oven and the crumb goes gummy. The recipe is not wrong, the enzymes are working.

Rye dough is not kneaded like wheat dough either. It stays sticky, and that is correct.

Kaufenwhere

Tiendas naturistas, City Market, Costco, Mercado Libre, Amazon MX.