Rye flour, medium

Medium rye flour is the workhorse behind classic rye and pumpernickel loaves, dense Scandinavian crispbreads, and rustic sourdough blends. Because it has less gluten-forming protein than wheat flour, bakers usually combine it with a portion of bread flour to get a loaf that still rises well while keeping rye's tangy, slightly sour, earthy flavor. Caraway seeds are a traditional partner, and rye bread itself is a natural match for cured meats, sharp cheese, smoked fish and mustard, standing up to strong, savory flavors better than a plain white loaf. Coarser, dark rye varieties are also stirred into pancake or cracker batters for a deeper, more mineral flavor than all-purpose flour delivers.

Because whole-grain rye flour still contains oil-rich bran and germ, it goes rancid faster than refined white flour, so it's best stored in an airtight container in the fridge or freezer and used within a few months for the freshest flavor. At 349 calories per 100 g, it's calorie-comparable to other flours, but it stands out for fiber: 11.8 g per 100 g, or 42% DV, along with 10.9 g protein (22% DV) and magnesium at 15% DV, making it one of the more fiber-dense options for home bakers looking to add heft and a slightly nutty character to bread dough.