Wholemeal Rye Flour

Wholemeal rye flour is produced by milling the entire rye grain, retaining the bran, germ, and endosperm. It is rich in dietary fibre and minerals such as iron and magnesium, and has a lower glycaemic index than wheat flour. It has a darker colour and a pronounced earthy, slightly sour flavour typical of traditional rye bread. It is used primarily for baking rye and wholemeal bread, often in combination with wheat flour to improve rising. It is particularly popular in northern and central Europe, where it forms the basis of a rich bread-baking tradition. Its high fibre content supports healthy digestion.