Rye flour, light

Light rye flour is a lighter-colored, milder version of rye flour with less of the bran and germ than dark rye, making it common in classic rye and pumpernickel breads, crackers, and some pancake or muffin recipes. Because rye flour has less gluten-forming protein than wheat, doughs made with it tend to be denser and stickier, so bakers often combine it with wheat flour and knead it a bit differently to build structure. Its flavor is earthy and slightly tangy, especially in sourdough-style rye breads, and it pairs naturally with caraway seeds, molasses, and cured meats like pastrami.

Store rye flour in an airtight container in a cool, dry place, or in the refrigerator or freezer for longer-term storage, since whole-grain flours can go rancid faster than refined white flour. A cup (102 g) of rye flour comes from a flour with 357 calories per 100 g and stands out for fiber, at 8 g, 29% DV, and 9.82 g protein, 20% DV, per 100 g, more of both than all-purpose wheat flour typically provides. Its very low sodium, 2 mg per 100 g, means salt can be added to taste in whatever bread or baked good it goes into.