Bring more depth, nutrition, and character into your baking with our Organic Wholegrain Rye Flour.
Milled from the entire rye grain — including the bran, germ, and endosperm — this flour retains its full nutritional profile, natural enzymes, and distinctive flavour.
Unlike refined flours, wholegrain rye plays an active role in fermentation. Its natural enzyme activity helps stimulate microbial activity in sourdough, leading to better flavour development and a more dynamic dough.
Why Rye Flour Matters in Sourdough
Rye behaves differently to wheat.
It contains less gluten, which creates a denser, more compact crumb, but it also brings qualities that many bakers rely on to improve their overall results.
Even a small percentage of rye can:
- Boost fermentation activity•
- Improve dough hydration and softness
- Add complexity and depth to flavour
- Help bread stay fresher for longer
Why You’ll Love It:
- Adds a deep, earthy flavour to your sourdough
- Naturally rich in enzymes that support fermentation
- Improves moisture retention and shelf life
- Brings a rustic texture and character to your baking
- A simple way to elevate everyday bread
Best Used For:
- Sourdough bread (recommended 10–25% blend)
- Artisan loaves with more depth and texture
- Crackers, biscuits, and dense baked goods
How to Use
For best results, blend rye flour with your regular bread flour rather than using it on its own.
Even small additions can significantly improve both flavour and fermentation performance.
This is a staple ingredient for bakers who want to move beyond basic recipes and start understanding how flour choice impacts the final result.
A simple addition — with a noticeable difference. 🍞