These breads have a thick crust and compact, full-bodied crumb owing to the addition of rye flour to the white flour. Since rye flour contains less gluten than wheat flour, it is necessary to combine it with other flours having a higher protein content to ensure that the dough rises satisfactorily.
Saucy inspiration: Given their more compact crumb, these breads make delicious bread fingers, ideal for dipping in soft boiled eggs or any other sauce-based dish such as ratatouille, beef bourguignon or pasta.