Rye Flour
The bread baker's flour: rye ferments beautifully, which is why it's the traditional starter and backbone of sourdough and dense Northern European loaves. Lower in gluten than wheat, it bakes closer-textured breads with a deep, slightly sour, earthy flavour.
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Rye Flour
Organic wholemeal rye flour: the full grain, for dark, hearty loaves.
Stoneground wholemeal rye 100% (Serious Grains): traditionally milled for maximum flavour.
Organic light rye flour: sifted for a lighter crumb – easier for beginners and lighter sandwich loaves.
Start with 10–20% rye in a wheat dough for flavour without density, or go full rye for the real thing.