Produced by roller milling the whole rye grain. The nutrient rich properties of the whole grain, and in particular the bran, are therefore retained. Moderately dark in colour with a strong, robust flavour. Easily digestible.
Bread making – can be used to make yeast raised bread that are relatively “heavy”. Rye flour is often mixed with other flours to make lighter loaves. Makes an excellent natural sourdough starter and baked foods such as pancakes, muffins and biscuits.