Rye flour

Rye flour is flour produced by milling rye grains, available in varying degrees of purity and colour: light, medium, or dark. Darker flours contain more bran and give heartier, more strongly flavoured bread. Because rye proteins do not form an elastic gluten network, rye doughs handle differently from wheat doughs: they are stickier, need gentler mixing, and rely on acidity from sourdough fermentation for structure. Bakers blend rye flour grades to achieve the desired colour, flavour, and texture. Bakers blend rye flour grades to achieve the desired colour, flavour, and texture in the finished loaf.