100% Rye Flour. Used for lightier European style bread.
If you’re looking to add another dimension to your baking, look no further than rye flour. Roller Milled from Australian rye kernels (also called rye berries), this flour has a fresh, nutty flavor that distinguishes it from the wheat flour you likely use to bake.
Just like how you have wholemeal and white flour from the wheat kernel, this particular flour is the more refined and finner milled flour of the rye kernel.
AKA white rye flour, as the name implies, is the lightest version of rye flour. It’s also sometimes referred to as “light rye.” In white rye flour, the bran and germ are completely removed, and the flour contains only the starchy endosperm of the rye kernel. Without that bran and germ to weigh things down, this flour can create light, airy loaves that are miles away from the dense, heavy rye breads you might be familiar with. This flour has just a subtle rye flavour, adding more of a pleasant hint of complexity than overwhelming rye taste.
This rye flour contains small amounts of pollard and endosperm of the original rye kernel.
Ingredients: Rye Flour.