Side by side: Unbleached first clear (left) and unbleached high-gluten.
When I first started baking with rye, the breads I made – mainly the Jewish deli ryes and pumpernickels of my youth – called for first clear flour. And back in those early days, I had no idea what clear flour was, other than a very high-protein, high-fiber kind of wheat flour that had the “strength” to support up to 40% white rye flour and 30% medium rye – in other words, that the rye was an addition to what basically was a wheat bread that still depended on gluten to give it structure.
How little I knew!!!