Rye Flour

• Used to bake traditional rye bread, which has a dense texture and a tangy, hearty flavor, perfect for sandwiches or serving with soups.
• Incorporated into sourdough recipes to add depth of flavor and a chewy texture, often combined with wheat flour for balance.
• Ideal for making pumpernickel bread, a dark, slightly sweet bread that pairs well with smoked meats and cheeses.
• Used in Scandinavian and Eastern European recipes for crackers, flatbreads, and pastries, offering a rustic and earthy taste.
• Added to pancakes, muffins, or cookies for a unique twist on classic baked goods, enhancing their nutritional profile.
• Used as a thickening agent in soups or stews, contributing a subtle, nutty flavor while improving texture.

• Rich in dietary fiber, promoting healthy digestion and reducing the risk of constipation.
• Contains essential nutrients like magnesium, phosphorus, and iron, supporting bone health and energy production.
• Low glycemic index, helping to regulate blood sugar levels and reduce the risk of diabetes.
• Packed with antioxidants, which may help combat inflammation and support overall wellness.
• May aid in weight management by promoting a feeling of fullness and reducing overeating.
• Supports heart health by lowering cholesterol levels and improving circulation.

Store rye flour in an airtight container in a cool, dry place away from direct sunlight to maintain freshness. For longer shelf life, refrigerate or freeze the flour, especially if you live in a humid climate. Ensure the container is sealed tightly to prevent moisture and pests from contaminating the flour. Allow refrigerated or frozen flour to come to room temperature before using for best results in recipes.