Item No. 54391
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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.


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.

How to use
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).

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

Malted Barley Rye