Dark Rye

Dark Rye is a type of rye flour milled from the entire rye berry after the bran and germ have been retained. Unlike white rye flour, which has had much of the bran and germ removed, dark rye flour is significantly darker in color and has a more robust, earthy flavor.

Dark rye flour contains a higher percentage of gluten-forming proteins than some other types of rye flour, but still less than wheat flour. This lower gluten content results in denser, less elastic doughs. As such, dark rye is often combined with wheat flour to improve structure in baked goods.

Due to the presence of the bran, dark rye flour is also a significant source of fiber and nutrients. It is commonly used in the production of rye bread, particularly pumpernickel and other dense, dark breads. The characteristic flavor and color of these breads are largely attributable to the dark rye flour content. It can also be used in other baked goods like crackers and cookies, contributing a distinctive flavor profile.