Rye Flour

About

Rye flour is produced by milling rye grains and is known for its distinctive sour flavor and earthy aroma. It contains less starch and protein but more fiber and free sugar compared to wheat flour. Rye flour is a key ingredient in traditional breads like pumpernickel, which is a dense, dark bread often made with whole rye grains. The flour's low gluten content makes it less suitable for creating light, airy breads without additional wheat flour. However, it is excellent for sourdough starters due to its high enzyme activity and moisture retention. Rye flour comes in various types, including light, medium, and dark, each with different extraction rates and uses. Light rye flour is similar to white bread flour, while medium rye is used for more robust flavors. Dark rye or pumpernickel flour includes the whole grain, offering a rich, complex taste. Rye flour is rich in nutrients like fiber, vitamins, and minerals, making it a healthier alternative to wheat flour in some respects. Its high pentosan content enhances water binding and dough cohesiveness, although it requires more water and gentler mixing than wheat doughs.