> Also, there are flours, like rye, which have to be made with sandwich-type methods. These flours don’t have enough gluten to hold shape on their own. The bre

> Also, there are flours, like rye, which have to be made with sandwich-type methods. These flours don’t have enough gluten to hold shape on their own. The bread parent linked (and most German breads for that matter) is a rye bread!