Organic Dark Rye Flour

Organic Whole Dark Rye Flour is the most nutritious and, arguably, the most delicious type of rye flour. It’ called “dark” because of its color. Its made by stone-grinding whole plump rye berries, therefore, it’s a whole grain flour, and is rich in fiber, has a higher nutrient content than “regular” rye flour. Because of the natural color of this grain, the name ‘white rye flour” never stuck. However, the difference between regular rye flour and the one made of “dark rye” is the same as the difference between whole wheat and white flour. As it’s stone-ground whole grain flour and dark rye flour has a higher content of fiber. It offers essential minerals, including some amount of calcium. Moreover, it has a more intense flavor of rye, which is slightly fruity and robust by default.

Organic whole grain rye flour contains a large amount of gluten. You can use it to make a loaf of yeasted bread all on its own. However, it’s usually mixed half-and-half with wheat flour in recipes. The Rye bread you buy in the majority of shops only contains about 20% of rye flour, and it’s not the “dark rye” kind. Use Organic Whole Dark Rye Flour to bake delicious and nutritious bread. It will give your bread a softer texture with more moisture and greatly extends the loaf’s shelf life. When baking, remember that organic rye flour of any kind absorbs about twice the amount of liquid compared to wheat flour. Therefore, you might need to adjust proportions in your recipes. Because of its intense flavor, this type of organic whole grain flour is excellent to use in sweet quickbreads (scones) and fruit cakes.

Keep Organic Dark Rye Flour bulk in an airtight container or its original packaging in a cool, dry place. If you live in a warm or humid climate, you may want to consider storing your organic dark rye flour in the refrigerator or freezer. This will help to prevent spoilage and extend the shelf life of the flour.