Rye-thm of Love

Rye rye-ses above the rest in this battle of consistency where bran conquers all.  When comparing the consistencies of flours milled solely from the endosperm, protein content determined stiffness.  Bread flour had the highest protein content and therefore was the stiffest, cake flour had the lowest protein content making it the loosest, and all purpose flour was in between in both protein content and stiffness.  However, our specific example of all purpose flour created a dough that was closer in consistency to the bread flour than the cake flour.  We found that our rye flour dough had a unique sandy texture and was comparable to the bread flour in stiffness, clearly making it the best.

First, we measured out flour the CORRECT way: fluffing, scooping and then leveling.

Then we combined that perfectly measured flour with some yeast, salt, olive oil, honey, and a little too much water.

Once that lovely dough started pulling away from the sides of the food processor, we transferred it into a bowl and coated it with olive oil.  We let it sit for an hour to rise.

While waiting for our dough, we had lots of fun learning about the protein contents of all these different flours and examining their nutrition labels!

Finally we returned to our rising dough and shaped it and baked it into the most perfect and delicious breadsticks ever!

And as always, our final product was made with lots of love!