Sorry to hear you didn't have a great first experience using bread flour and rye flour together, Norma. You're thinking was right on: rye bread recipes often call for bread flour because the dough benefits from the extra protein boost in bread flour (similar to whole wheat loaves). The downfall may have been a lack of hydration. These are thirsty flours, so it's important to give them all the water they need in order to make a soft, tender dough. I think you'll have better luck if you use a recipe that adjusted for these flours. If you're feeling bold and want to try making rye bread again, try our Sandwich Rye Bread recipe. It uses pumpernickel (whole rye) and bread flour to make just the right texture. Perfect for a grilled cheese! Kye@KAF

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