Organic Rye Flour 500g
Organic Rye Flour 500g
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Rye flour has a deep, earthy, slightly sour flavour — the distinctive taste of authentic sourdough bread, German Vollkornbrot, and Scandinavian rye crispbreads. These certified organic rye flour from Just Natural Organic are milled from whole rye grain, preserving the full bran and germ for maximum flavour, nutrition, and the characteristic dense crumb that makes rye bread so satisfying.
Exceptionally high in dietary fibre (14g/100g), with a notably low glycaemic index. Provides manganese, phosphorus, magnesium, B vitamins, and lignans. Contains gluten (rye secalin).
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Use in 100% rye bread (requires longer proving). Mix with wheat flour (50:50) for a lighter rye loaf. Make sourdough rye. Use in German-style crispbreads and rye crackers. Add 25% to wheat bread dough for rye flavour.
Recipe idea — Simple Rye Soda Bread: Mix 250g rye flour, 100g plain flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, 1 tsp salt, 1 tbsp caraway seeds (optional), and 300ml buttermilk until a sticky dough forms. Shape into a round on a floured surface, score the top deeply, and bake at 200°C for 35–40 minutes. Dense, earthy, and delicious — no yeast, no waiting, just real rye bread in under an hour.
| Nutritional Values per 100g | |
|---|---|
| Energy | 1381 kJ / 329 kcal |
| Fat | 2.5g |
| Of Which Saturates | 0.3g |
| Carbohydrates | 65g |
| Of Which Sugars | 1g |
| Fibre | 14g |
| Protein | 10g |
| Salt | 0g |
Ingredients: Organic Rye Flour.
FAQs
Is rye flour gluten-free?
No — rye contains secalin, a type of gluten protein. Not suitable for coeliac disease or gluten intolerance.
Why does rye bread have such a low GI?
Rye is exceptionally high in pentosan fibre — a viscous soluble fibre that slows digestion and glucose absorption significantly, resulting in one of the lowest glycaemic responses of any grain-based bread. This is why rye bread is often recommended for blood sugar management.
Why is rye bread so dense?
Rye flour has very low gluten extensibility — rye gluten doesn't stretch or trap gas as effectively as wheat gluten, so rye bread cannot achieve the open, airy crumb of wheat bread. The dense, moist crumb is characteristic and desirable in rye bread.
