Himalayan Rye Flour, Color : Darker

Rye flour is made from the rye grain, a resilient cereal grain known for its deep, earthy flavour and impressive nutritional profile. Unlike wheat flour, rye flour is darker and denser, with a slightly tangy taste. It has a unique composition that affects its baking properties; for instance, it contains less gluten than wheat, which results in a denser crumb and a more compact structure in baked goods. Rye flour is often used in traditional bread recipes, such as pumpernickel and sourdough, and is praised for its ability to produce a moist, flavourful loaf with a chewy texture.
Rye’s dietary fibre content is the highest among common cereals. Rye bread contains about three times more fibre than white wheat bread.
Rye flour is rich in protein containing all 9 essential amino acids, Vitamins E, and B, and several minerals including selenium, magnesium, copper, zinc, and phosphorus.