Traditionally used in German and Eastern European baking, this flour is a decent all-purpose flour, though is generally preferred for savoury bakes.

Breads made using rye flour will be notably denser than their wheat flour counterparts and will have that distinctive nutty flavour.

Feel free to blend with wheat flour for a less intense flavour and lighter crumb. 

USE RYE FLOUR TO MAKE

Sourdough bread

Olive oil rye flatbreads

Rye pasta bows