Biodynamic Whole Rye Flour (Wholemeal) (FRESH)

Biodynamic Whole Rye Flour (Wholemeal) (FRESH)

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Rye is maybe the tastiest of our fresh flour range, and often added to other flours to boost the overall flavour of the final product.

Variety: Rye

Grown by: Burrum Farms VIC


  • A 100% extraction or “whole” flour. All the goodness of the grain is here for you.

*What is Rye Flour?

Rye flour is produced by the milling of rye grain. Various types of flour produced through various degrees of purification (removal of outer bran coating) and degree of grinding.

Perhaps the most famous product made with rye flour is pumpernickel bread, a yeast-leavened bread made with the darkest rye flour.

Variations of rye flours include:

  • Light (patent flour)
  • Medium (straight grade)
  • Dark (clear flour)


Rye (Secale cereale), a member of the grass family (Gramineae), is closely related to wheat which has been cultivated since the Neolithic period. It is grown as a winter crop under harsh conditions and accounts for less than 1% of global cereal production.1

About 65% of the rye is harvested in eastern Europe (Russia, Poland, and Germany) due to its adaptation to harsh winters and poor soils. In these regions, rye flour is usually mixed with wheat flour for the production of traditional breads.1


In baking, rye flour has been traditionally used in the production of flat breads and yeast-leavened breads. Such breads can vary in crumb color from practically white to dark-brown, in shape from round to elongated, and in taste from a mildly sour to a strong distinctive acidic.

Rye flour is preferred for the production of sourdough starters and artisan breads, especially in Germany, Poland, Ukraine, and other European countries. This grain is also used to produce alcoholic beverages.


  • compared to a whole wheat flour the bran particles are slightly larger or more evident. This is down to the more gentle milling process. The starches in a grain of rye are more easily damaged so we back off on the pressure to bring you the best of this grain.


  • Bold umami earthy flavours that combine perfectly in a dough with spices like fennel, caraway or ginger and other inclusions like chocolate, coffee or stout beer.


  • Sweet, nutty and spicy tones


  • Rye is a very different animal to wheat. Whilst rye is a glutinous grain the proteins in rye do not bond on the way the do in a wheat dough. So the structure of the dough is more like mud. If you can make a mud pie, with just a little understanding you can make a rye bread.


  • Historically, rye flour has been known as “poor man’s wheat flour.” Rye’s breadmaking performance is markedly lower than that of wheat. When rye flour is in bread, several formula adjustments are needed to produce acceptable product volume and texture.

  • Perfect for all those wonderful dark sourdough ryes or for blending with wheat flour to produce light rye bread. A whole other world of bread making awaits the rye baker. Also great in sweet baking from chocolate cookies to ginger breads.