Rye Flour

Rye flour is a finely milled powder made from the rye grain. It has an earthy, slightly tangy aroma and yields a dense, moist crumb; its gluten is weak, so doughs can be sticky and spread. Common uses include breads, crackers, and sourdough starters, and it is sold as light, medium, or whole/dark rye.\n\nRye was domesticated in Eurasia and thrives in cool climates, becoming a staple across Northern and Eastern Europe. Regional traditions include German and Scandinavian rye loaves, Polish and Russian black breads, and coarse pumpernickel milled from whole kernels.