Item Code: 54391     (0)
Our Dark Rye Flour is a product of Singapore and is rich in dietary fibre and nutrients such as iron, magnesium, protein and many other antioxidants. It is flavourful and made by stone grinding rye berries, and is considered a whole grain flour as it contains all the nutrients of the germ, bran and endosperm. Dark rye flour in general provides a deep and distinctive flavour and improved nutritional content to your recipe as compared to wheat flour.

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There are different types of rye flour, namely, light, medium and dark rye. Dark rye is the equivalent of whole meal flour with all the bran and germ in the flour while light rye is the equivalent of white flour without brans or germ. Both flours are very similar, but dark rye flour is more absorbent. A darker rye flour results in a more intense rye flavour and denser loaf. As rye flour tends to not hold gas as well as wheat flour when used for baking bread, the resulting rye loaf tends to be denser and smaller. Rye flour is often used to enhance the appearance, texture and flavour in dishes or desserts. Store dark rye flour in an airtight container in a cool and dry location. The container should be well sealed for optimal shelf-life.

How to use

When baking with dark rye, the dough will be more absorbent, which would require more water to bake. Rye flour is the key ingredient of rye and sourdough bread, and has a different taste and texture compared to wheat flour. Rye flour is slightly sour in comparison.

Suggested Recipes

Besides rye bread, rye flour can be used in other baked goods like twisted breadsticks and granola muffins, in cooking like for waffles and pancakes, and even in dough skins like wontons and potstickers (guotie).


Good alternatives to our dark rye flour include whole wheat flour, buckwheat flour and our German Rye Flour.

Suitable For

This flour is suitable for vegan and keto recipes.

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