Choosing the right rye flour for baking depends on the desired flavor and type of bread. Common varieties include all-purpose, wholemeal, medium, and light rye flour. Whole-grain rye flour is a safe bet for brown and rye bread, while light rye flour is not recommended for bread but may be suitable for delicate desserts. Proper storage can extend the shelf life of whole grain flours.
When you bake rye bread, you generally have several choices of rye flour. The best flour to use depends on the type of bread you’re baking and how much rye flavor you want. Some recipes will even specify one type of flour over another. Common varieties include all-purpose rye dough, wholemeal rye flour, and medium rye flour. Light or white rye usually tastes so light that some bakers prefer to avoid it.
Usually, in the United States, both medium rye and whole rye flours are types of whole grain flour. Rye flour is commonly used to make rye bread, a hearty brown bread. Medium flours are typically used for regular rye bread recipes. Rye flour is usually ground more coarsely than medium rye, which is why it produces a darker bread. In some cases, pumpernickel flour isn’t actually flour, but is ground to the consistency of a meal or even rye flakes.
Medium rye flour or simply labeled “rye” is a standard choice for baking bread. You’ll get a moderately flavored loaf if you use a medium flour. Another option is to use a blend of flours if you want to make a sandwich-style loaf of fluffy bread.
If you want to make a darker, stronger-tasting version of rye bread, you can use rye flour instead of medium rye. Some bakers don’t recommend using rye flour at all, as there is no clear definition for what it is. Using whole-grain rye flour is a safe bet for brown bread and rye bread, as it ensures that you are using a real flour. Since these flours are typically low in gluten, or protein, most bakers mix them with some all-purpose wheat flour to produce a loaf that’s not too dense.
Similar in texture and taste to whole-wheat or white flour, light rye flour is so finely ground that much of the rye flavor is gone, meaning it’s usually not a good choice for baking bread. If you’re making cookies or other delicate desserts using this flour, a light flour may be the best choice.
Light rye flours have the longest shelf life, as the bran and germ, which go rancid quickly, are removed. The shelf life of whole grain flours can be extended with proper storage. Medium and whole flours must be stored in the freezer in tightly closed containers or bags.
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