Rye Flour

• Making dense and flavorful rye bread: Use rye flour as the primary flour or in combination with wheat flour to create traditional rye bread with a slightly sour and earthy taste.
• Baking hearty rye crackers and crispbreads: Incorporate rye flour into cracker and crispbread recipes for a satisfying crunch and wholesome flavor.
• Creating chewy and flavorful cookies and cakes: Substitute a portion of all-purpose flour with rye flour in cookie and cake recipes to add depth of flavor and a slightly chewy texture.
• Thickening sauces and gravies: Rye flour can be used as a thickening agent for sauces and gravies, imparting a subtle rye flavor alongside its thickening properties.
• Preparing sourdough starters: Rye flour is often used to create or feed sourdough starters, providing a nutrient-rich environment for the yeast and bacteria to thrive, contributing to a complex flavor profile in the resulting sourdough bread.
• Adding texture and flavor to pancakes and waffles: Enhance your pancake and waffle batter by adding rye flour, creating a wholesome breakfast item with a slightly nutty taste and hearty texture.

• Good source of dietary fiber, promoting digestive health and regularity.
• Rich in manganese, an essential mineral for metabolism, bone health, and antioxidant function.
• Contains iron, which is vital for red blood cell production and energy levels.
• May help improve blood sugar control due to its lower glycemic index compared to wheat flour.
• Provides prebiotic benefits, nourishing beneficial gut bacteria.

Rye flour should be stored in an airtight container in a cool, dark, and dry place to prevent it from going rancid. Room temperature storage is suitable for short-term use (1-2 months). For longer storage (up to 6 months), refrigerate the flour. For extended shelf life (up to a year), freezing is recommended. Bring the flour to room temperature before using, especially after refrigeration or freezing, to ensure proper dough consistency.