in the dough matrix. The byproduct of this approach is lighter bread.

In areas where high-gluten hard wheat is readily available, the need for a complex polyculture of bacteria and yeast can often be reduced or removed by adding a large proportion of hard wheat flour to the rye flour. Its added gluten compensates for amylase activity on the starch in the dough, allowing the bread to retain its structure as it bakes. The "deli rye" tradition in the United States is based upon this mixing of grains. Use of high-gluten wheat flour also makes