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Originally Posted by ltl/fb
At some point prior to 2009, I think I read somewhere that it was traditional to use a little (it probably said how much) rte flour in all breads for flavor in some I think European country. Any clues or should I just wing it?
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That doesn't sound likely, based on some reading at a couple of university agricultural sites and also from the Larrouse Gastronomique. Rye is believed t have originally co-developed with wheat and barley in Southwestern Asia (Turkey, Syria, the Caucasus Steppe). It's use goes back to late Roman times, but it has never been particularly popular, despite its hardiness and ability to grow without much help in soils hostile to most other grains.
Is it possible you are thinking of malted barley? That is used in a number of different varieties of bread in Germany and Poland, and the surrounding countries, and it is also what makes a pretzel taste like a pretzel.
All that being said, as a good son of the Ashkenazi, I love rye bread and almost always have a loaf in the house. Also, for those with gluten allergies, rye flour does not produce gluten. Word to the wise, though: most rye breads contain 25-50% wheat flour.
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