Because rye kernels are so difficult to separate the germ and bran from the endosperm of berry, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour.
Rye flour is traditionally used to create German or Eastern European sourdough breads but also lends itself well to cookies, cakes and muffins. Rye flour makes excellent sourdough starter and is prized for the unique strong flavour that it imparts in recipes.
Rye Flour is milled from 100% whole rye. It is graded or labeled as different types, based on the degree of bran removal or purification during milling. The greater the bran removal in milling the lighter in color, lower in protein and dietary fiber and the blander in flavor. There is cracked rye, light to medium rye flours, pumpernickel, the coarsest rye meal. There is a whole-grain rye flour called pumpernickel flour, dark rye, medium rye or white rye. Rye berries can be used like wheat berries.
Using rye flour yields baked goods that are moist and dense, with a slightly sour flavor. The gluten in rye is similar in character to the gluten in pastry flour, which is low, so it is often used in combination with wheat flour (bread flour or all-purpose). The wheat flour is included in order to make a gluten structure strong enough to form a framework that will hold the gases released from the yeast. Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."