Organic Whole Rye Flour

Organic Whole Rye Flour



Organic Whole Rye Flour is a popular ingredient throughout Northern and Eastern Europe. It is lower in gluten and has a stronger flavour than wheat flours and produces baked goods that are moist and dense. Rye flour is often combined with wheat flours for a lightly textured bread which still retains the distinct rye flavour.

Served Best

Organic Whole Rye flour is a traditional ingredient in many breads, cakes, and pastries throughout Northern and Eastern Europe. The gluten in rye flour adds stickiness to the dough but lacks the elasticity of wheat flour gluten.

How To Cook

Organic Whole Rye Flour should be used with high gluten flours such as whole wheat or unbleached white to increase rising ability when baking breads. Organic rye flour can be also used to make rye starters and sours.


Of the daily recommended dosage for each, 100 grams of rye contains 2% of calcium, 14% of iron, 15% vitamin B-6, and 27% of magnesium. Rye flour is high in fibre, can help lower blood pressure, can improve the digestive system and can boost one’s metabolism.


Organic Whole Rye Flour

Nutritional Information

Serving Size: 50g
Average Per 100g:

Energy: 1334 kJ
Protein: 12.4 g
Carbohydrate: 54.9 g
Sugars: 1.4 g
Fat Total: 2.3 g
Fat Saturated: 0.03 g
Sodium: 4 mg



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