Practical ingredient guide
White rye flour
Refined rye flour with a cereal aroma and a different baking behaviour from wheat.
Grains, pasta and bread
All year round
International
What it offers and why to use it
Use the specified proportion: it does not develop a wheat-like dough and may give a denser crumb. Sift when required; it is different from wholegrain rye flour.
Flavour profile
A cereal aroma, slightly tangy and toasted when baked.
From shopping to cooking
Choose
Check for refined white rye flour without blends, and inspect grind and date.
Store
Keep sealed in a cool, dry place away from direct light and use dry utensils.
Prepare
Blended breads, savoury doughs and crêpes.
How to make the most of it
Good pairings
Wheat, seeds, butter and cheeses.
How to substitute it
Wheat flour changes structure, flavour and liquid requirements; adjust the recipe.
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