Rye flour has a rich hearty taste not found in more common wheat flour. Since it’s difficult to separate the germ and bran from the endosperm of rye, rye flour retains more nutrients than refined wheat flour. It is a great source of fiber, selenium, manganese. A key ingredient in traditional rye and pumpernickel breads, rye flour’s gluten is less elastic and holds less gas during leavening, which makes rye breads more compact and dense.
Country of Origin: USA
Serving Size: 100g Calories: 303 Protein: Total Fat: 1.15 Total Carbohydrate: Sodium: 1