Hi there, Meghan! The kind of rye flour you experiment with will be totally up to you — as the flours get darker the more flavor they will impart. Adding a bit of White Rye Flour will give you a very slight flavor change and affect the rise time and gluten development the least. While incorporating a whole rye, which would be our Organic Pumpernickel Flour, will provide a bit more of that rye flavor but also may cause the dough to ferment faster so you'll have to keep an eye on the dough as it rises. We'd suggest only substituting 10% of the all-purpose flour with rye flour, as rye doesn't contribute much to the gluten structure as well as can absorb a lot of liquid. Happy experimenting! Morgan@KAF

• Reply