Dark Rye Flour
Early Bird Farm Pumpernickel Rye Flour
Early Bird Farm & Mill Dark Rye Flour Bag
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Dark Rye Flour

$11.00 – $44.00

Create bold, hearty baked goods with Dark Rye Flour:

  • Stone-milled from whole rye grains for deep flavor and rich color.
  • Ideal for traditional rye bread, crackers, and sourdough.
  • Packed with nutrients, offering a robust, earthy taste and dense texture.

Perfect for rustic recipes that celebrate authentic rye flavor!

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Embrace the Boldness of Dark Rye Flour

Dark Rye Flour is a must-have for bakers who crave the distinct taste and hearty texture of traditional rye baking. Stone-milled from whole rye grains, this flour retains its rich nutrients and earthy flavor, making it ideal for rustic loaves, sourdough starters, and artisanal baked goods.

Why Choose Dark Rye Flour?

  • Rich, Earthy Flavor: Offers a robust taste and bold color, perfect for rye enthusiasts.
  • Nutrient-Dense: High in fiber, minerals, and essential nutrients to support wholesome baking.
  • Stone-Milled for Quality: Preserves the natural characteristics of the rye grain for superior flavor and texture.
  • Versatility: Suitable for rye bread, crisp crackers, flavorful cookies, and as a blend with other flours for complex recipes.
  • Eco-Friendly Sourcing: Responsibly grown rye grains ensure sustainable and high-quality baking.

Perfect for Traditional and Artisan Recipes

Craft an authentic rye loaf that pairs wonderfully with hearty stews, spreads, or smoked meats. Or experiment with creating rye crackers, flatbreads, and cookies for a bold twist. Dark Rye Flour brings depth and character to any recipe it touches.

Order Now

Add Dark Rye Flour to your pantry and elevate your baking with bold flavors and rustic charm. Place your order today and start baking like a pro!

Weight N/A
Dimensions N/A
Weight

2 lbs, 10 lbs

Dark Rye Pastry Twists: Delicate layers with a rich, earthy flavor.

Our Whole Grain Dark Rye Flour is 100% stone-ground from carefully selected rye grains using our 24″ Meadows mill. This traditional milling process ensures that the entire kernel—bran, germ, and endosperm—is preserved, resulting in a nutrient-dense flour with a fine granulation and bold flavor. The flour’s natural enzymatic activity, rich mineral content, and unique flavor profile make it an essential ingredient for artisan bread and other rye-based baked goods.

Our Whole Grain Dark Rye Flour is ideal for artisan bakers seeking to create bold, flavorful bread with a rich, dense crumb and rustic appeal. Whether crafting traditional rye loaves or experimenting with multigrain and sourdough styles, this flour offers unmatched flavor, nutrition, and baking performance.

Best Uses:

  • Traditional European-style rye breads, such as pumpernickel and Vollkornbrot
  • Sourdough rye bread and miche
  • Multigrain and seeded loaves
  • Crackers and flatbreads with hearty whole grain flavor
  • Dense, flavorful quick breads or muffins
Parameter Value Description
Ash Content ~1.6% High ash content reflects the inclusion of bran and germ, enhancing mineral content and contributing to the deep, earthy flavor and dark crumb color of rye bread.
Protein Content 9.5% Lower gluten-forming protein content than wheat, but pentosans (complex carbohydrates) improve dough viscosity and contribute to the dense, moist crumb of rye bread.
Falling Number 250 seconds Indicates high enzymatic activity, promoting faster fermentation and requiring careful handling to avoid over-fermentation or gumminess in the final loaf.
Moisture Content ≤ 13.5% Controlled moisture levels ensure consistent dough hydration, shelf stability, and fresh flour quality.
Granulation Fine Whole Grain Ensures easy dough mixing and handling while retaining the hearty texture and nutritional benefits of whole grain flour.
Gluten Development Minimal Rye forms little gluten; dough structure relies on starch gelation during baking. Doughs are sticky and less elastic, requiring gentler mixing.
Hydration Range 75%-90% High water absorption improves crumb structure and flavor.
Fermentation Tolerance Shorter times or sourdough High enzymatic activity benefits from shorter fermentation or sourdough cultures, which inhibit enzymes and improve loaf volume and texture.
Flavor Profile Bold, hearty flavor Rich earthy notes with a touch of natural sweetness. Sourdough fermentation adds tangy and nutty undertones, with germ and bran enhancing complexity.
Nutritional Benefits High fiber & minerals Contains dietary fiber, magnesium, phosphorus, potassium, B vitamins, and complex carbohydrates (pentosans) contributing to texture and glycemic benefits.
Baking Tips: Fermentation Shorten or use sourdough Control enzymatic activity with shorter fermentation times or sourdough starter to improve dough strength and structure.
Baking Tips: Hydration Start with 75% Adjust hydration based on desired consistency and final product.
Baking Tips: Mixing Minimal mixing Avoid overworking the pentosans to prevent gummy textures.
Baking Tips: Proofing Well-floured baskets/pans Use to counter stickiness and prevent spreading during proofing.

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