Rye Flour

Rye flour is produced by milling rye grain and is one of the oldest cereal flours in European cuisine. Depending on the degree of milling, it is classified as light, bread-grade, or wholemeal. It contains more fibre, minerals, and antioxidants than white wheat flour. It has a characteristic mildly sour, earthy flavour. Because rye contains less gluten than wheat, dough made from pure rye flour is denser and less elastic. It is therefore most often combined with wheat flour or used for sourdough breads, where the acidity of the starter complements the natural taste of rye. It is the essential ingredient for traditional dark bread.