Malted rye flour

Malted rye flour is made from rye grain that has been germinated (malted) and then dried and milled. Malting activates enzymes in the grain, which can affect the dough's properties and the final baked product's flavour and colour.

Malted rye flour is used in baking, particularly in bread-making, to improve crust colour, add a subtle malty flavour, and enhance dough handling. It is often found in rye breads, sourdoughs, and some speciality loaves and buns.

Malted rye flour is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Rye is a source of dietary fibre. Evidence on the health effects of specific flours like malted rye is generally considered in the context of whole grain consumption, which the NHS recommends as part of a balanced diet. No major controversies are associated with its typical use in food.