rye flour
Dark bread ingredient
Rye flour is flour milled from rye grain, darker and denser than wheat flour with a distinctive earthy, slightly sour flavor.
It produces heavier, moister baked goods and is essential for pumpernickel and traditional rye breads.
Rye flour contains less gluten than wheat, so bakers often blend the two: The recipe calls for half rye flour, half bread flour.
- sourdough breadNaturally leavened baked good
- pumpernickelDense German rye bread
- deli sandwichPrepared meat-and-bread lunch
- Jewish bakeryKosher bread shop
- cereal cropFood grain under cultivation
Nordic cuisine · caraway · artisan bread · ergot · milling · dietary fiber · whole grain · molasses · threshing · loaf · complex carbohydrates · cover crop · farm to table · nutrient density · gut health · dark · dense · crust
- rye foodspumpernickel, black bread, crispbread, dark bread
- flours
- whole grainsbrown rice, whole wheat, oats, quinoa, barley
- flour millinggrinding, millstones, grain mills, gristmills, grist mills
- millingmill, grist mill, mills, corn mill, grain mill
- rye-related
grain type
rye flourwhite flour
Processed wheat for baking
all-purpose flour · bleached flour · wheat flour · bread flour · cake flour