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Milled from the whole rye berry; usually found as medium-ground in most supermarkets. Although it is high in protein, it is low in the two gluten-forming proteins. Therefore, rye flour is generally mixed with wheat flour for making breads with good texture and volume.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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