Japanese Milk Bread

Robert K. (Q&A ID 18329)

In the recipe calls for Rye flour. What rye flours are recommended? I can't find white rye, but only whole rye or dark rye. Can I use the dark rye? WIll it cause the bread to be darker?

Thanks,

Bob

Lynn C. (Q&A ID 662)

Hi Bob -

We tested this recipe with light rye flour. Since we haven't tested the recipe with dark rye flour, we can't say for sure what the results will be. That being said, a darker rye flour will yield a milk bread with a more prominent rye flavor and, potentially, a denser texture. Also, be sure to substitute by weight rather than by volume to account for the difference in weight per cup. Good luck!

Best,

The Milk Street Cooking Team