Rye flour is underutilized. It is associated with rye bread and the flavors of sour and caraway, two key characteristics in lots of rye bread. But the flour itself is more subtle. It has a perceptive earthiness with a malty chocolate undertone. Aki was inspired to understand what the driving force is behind the cult-like trend of rye brownies. She adapted her brownie recipe by simply using rye flour instead of oat or all-purpose. I asked for caramelized white chocolate inclusions. The result was a moist and chewy brownie with a long chocolate flavor and sweet, caramel notes. The combination of the rye, dark chocolate, and caramelized white chocolate was just complex enough to be incredibly crushable.
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