Our Traditional Rye Flour is a finely ground wholemeal flour made from 100% whole rye grain. Nothing is removed—the bran, germ, and endosperm are all milled together to create a flour with deep flavor, excellent hydration, and classic rye character.
Rye behaves differently than wheat, and that’s part of what makes it special. It contains less gluten and more soluble fibers, which produce doughs that feel softer and stickier and bake into loaves that are moist, flavorful, and long-keeping. Expect earthy, slightly tangy notes that deepen with fermentation.
Because this rye flour is finely milled, it hydrates evenly and integrates smoothly into doughs, making it well suited for both traditional rye breads and blending with wheat flour for added flavor and moisture.
Best for:
• Traditional rye and sourdough breads
• Blended loaves with wheat flour
• Dense hearth breads and sandwich loaves
• Crackers and flatbreads
Baker’s tip:
Rye flour benefits from gentle mixing and longer fermentation. Focus less on gluten development and more on hydration and fermentation time for the best results.
Freshly milled, wholemeal, and full of character—this is a classic rye flour for bakers who appreciate depth of flavor and time-honored techniques.
Our Traditional Rye Flour is a finely ground wholemeal flour made from 100% whole rye grain. Nothing is removed—the bran, germ, and endosperm are all milled together to create a flour with deep flavor, excellent hydration, and classic rye character.
Rye behaves differently than wheat, and that’s part of what makes it special. It contains less gluten and more soluble fibers, which produce doughs that feel softer and stickier and bake into loaves that are moist, flavorful, and long-keeping. Expect earthy, slightly tangy notes that deepen with fermentation.
Because this rye flour is finely milled, it hydrates evenly and integrates smoothly into doughs, making it well suited for both traditional rye breads and blending with wheat flour for added flavor and moisture.
Best for:
• Traditional rye and sourdough breads
• Blended loaves with wheat flour
• Dense hearth breads and sandwich loaves
• Crackers and flatbreads
Baker’s tip:
Rye flour benefits from gentle mixing and longer fermentation. Focus less on gluten development and more on hydration and fermentation time for the best results.
Freshly milled, wholemeal, and full of character—this is a classic rye flour for bakers who appreciate depth of flavor and time-honored techniques.
