Below is a list of all known varieties for Rye Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bolted Rye Flour | Rye flour that has been mechanically sifted to achieve a specific level of bran removal, often used for classic Jewish deli rye bread. |
| Dark Rye Flour (Pumpernickel) | Coarsely ground, whole-grain rye flour used for dense, strongly flavored German-style breads. |
| Medium Rye Flour | Rye flour that has been bolted (sifted) to remove most of the bran, creating a lighter color and milder flavor than dark rye. |
| Rye Flour (Stone Ground) | Rye milled using traditional stone grinding methods, which retains more of the grain’s germ and natural oils, resulting in maximum flavor. |