Why are some flavours of bread and rolls different in size than other flavours?
We use different combinations of flours in our breads in order to achieve different flavours and textures. The use of lower gluten flours such as rye or spelt and the addition of whole grains will result in a denser loaf or roll with less volume. Also, breads with many other ingredients such as olives, fruit or whole grains may not have as much volume.
