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I'd have to see the recipe to consider the other ingredients but, generally speaking, yes. Substitute weight for weight. The taste will be a little different - insipid with the white flour, more earthy and rustic with the rye. The absorbency of the flours may be different withe the rye absorbing less liquid so you might add a little more flour or an extra egg (if the recipe calls for eggs).

You could also substitute a portion of the white flour with rye.

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12y ago

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