Rye Flour

Dietary: Clean Eating, Dairy-Free, Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegan, Vegetarian, Whole Grain

Savor the distinct flavor of rye in freshly baked-from-scratch breads. Our Whole Grain Rye Flour is ground from the finest whole grain rye kernels, carefully selected, cleaned, and sorted.  We give you a product superior in flavor and freshness.


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Product Details

Ingredient List
Ingredients: 100% Stone Ground Whole Grain Rye Flour

Kosher-Orthodox Union Parve      
Non-GMO Project Verified        
100% Whole Grain Stamp


How is it made? 
Rye kernels are ground between 2 pink granite stones. If we put in 1 pound of grain 1 pound of stone ground flour will result. Nothing is added and nothing is taken away.


Storage Recommendation
Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
Prepared product should be consumed within 1 week of preparation.


Look For (smell, taste, description)
Off white powdery texture with dark tan and brown specks, subtle whole grain scent


Ready to eat? 
Item is not ready to eat, it must be thoroughly cooked.


Usage Suggestions
This product should be used to make bread and bread type items.


Nutrition Info

Health Information
Low Fat          
No Saturated Fat      
No Trans Fat        
No Cholesterol
High in Fiber        
No Sodium        
No Sugar          

Nutrition Benefits
Insoluble Fiber 4 grams
Soluble Fiber 1 gram
Whole Grain 100% 30g per serving
Folate 9 micrograms per 30 grams serving
Protein 10%
Potassium 150mg per 30g serving 4% DV  
Phosphorus 150mg per 30g serving


Allergen Info

Allergen Information
Contains Gluten.                       
Produced on shared equipment as Wheat and Corn
Produced in Peanut/Tree Nut environment.
Produced on equipment free of Dairy, Egg, and Soy.


Tips & FAQ’s

Substitution ratio:
You may substitute Rye flour in place of other whole grain flours, but it will impart a rye flavor to the finished product.
You may need to adjust liquid in a recipe because whole grain flours absorb more moisture.

In general, to add rye flour to a recipe calling for bread flour or all-purpose flour, you may substitute 1/4 – 1/2 the total all-purpose flour called for with rye flour. This adds flavor and whole grain benefits but a lighter texture and flavor than 100% whole grain rye.


How much does Rye flour weigh?
1 cup Rye flour is 139 grams.


Why is this flour so heavy?
Rye is heavy by nature, it also is from the coarse stone-ground texture. 


What style of rye is this?
This is considered to be dark rye.


How is this different from other rye?
All styles of rye come from the whole rye kernel. Dark, medium, and light. Dark rye has not been refined.


What is pumpernickel?
It is a type of rye bread that is made from light and dark rye and has molasses in it.

This looks a lot like whole wheat flour. Is that normal?
Yes. Rye and whole wheat look very similar. Both are whole grain, and both these flours are stone-ground. Rye grain is slightly greenish in color.


Is this whole grain flour?
Yes, it contains 100% of the bran, germ, and endosperm of the rye kernel.


Can I use this in a bread machine?
Yes, but we recommend using it with a mixture of other flours, such as all-purpose or bread flour, and you may need to monitor the moisture in your recipe since whole grain flours absorb moisture. If the dough seems dry, add water one tablespoon at a time until desired consistency.


How do I add this to a bread machine?
It’s best to follow a bread machine recipe or guidance from your bread machine’s directions. In general, use no more than 50 % of rye flour for flour in your recipe. Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.


How do I adjust my recipes?
We do not recommend using this flour alone in most recipes. We recommend using a mixture of different flours, typically including bread or all-purpose flour in addition to rye. Use less than 50% of the total flour as rye. You may need additional liquid. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try 1/4 tsp. of each one called for in the recipe. For yeast breads, vital wheat gluten may also be added for better performance, one teaspoon per cup of flour.


If I store my flour in the freezer, what do I do before using it in a recipe?
It is best to bring all ingredients to room temperature before use, unless
otherwise specified in the recipe.

Why do ingredients need to be room temperature?
Because cold ingredients may adversely affect the recipe performance. Yeast in particular is sensitive to warmth or cold. Butter and other solid fats are another set of ingredients that are affected by temperature and can affect the way a dough or batter can be blended. It may also change the way a recipe bakes if it starts off at a lower temperature. 

Is the flour bromated?