Wholemeal rye

Wholemeal rye is a type of flour made from the entire rye grain, including the bran, germ, and endosperm. It is milled from rye, a cereal grain closely related to wheat, and is known for its dense texture and distinctive, slightly sour flavour. Wholemeal rye flour is used in baking, particularly for traditional rye breads.

Wholemeal rye flour is primarily used as a structural ingredient in baked goods, especially breads, where its gluten content contributes to dough structure. It imparts a characteristic earthy flavour and a denser crumb compared to wheat flour. It is commonly found in rye breads, some granolas, and breakfast cereals.

Wholemeal rye is a source of dietary fibre and various nutrients. It is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The UK's Eatwell Guide recommends a diet rich in fibre, which wholemeal rye can contribute to. Evidence suggests that whole grain consumption, including rye, is associated with a reduced risk of certain chronic diseases, though research is ongoing.