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made from rye grain (Secale cereale), a dark coloured, fibrous flour with a low gluten content and strong flavour. Not often used alone, although it is the only non-wheat flour with enough gluten protein for bread making. Usually mixed with a strong wheat flour to give a lighter loaf. Breads made with rye flour have a distinctive sour tang and are often topped with caraway or aniseed. Used to make traditional breads such as blackbread and pumpernickel.
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