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Product InfoJanie's Mill organic Light Rye Flour has some of the bran sifted out to give the flour a silky smooth texture and light color. But our stone-milling process means that the flour retains the sweet and earthy flavors of the whole rye kernel. Our Light Rye is a very versatile flour, and really shines in biscuits, pancakes, cookies, and brownies. And of course it’s great in breads! Try substituting rye flour for some or all of your usual flour, and taste the difference!
Great to Use In:
This is my go-to rye flour for most applications. Bear in mind that some millers would label this flour a "medium rye"
This was a great addition to my Japanese milk bread.
I recently used this flour along with your whole kernel bread flour. I made an old recipe I found on-line for Polish Sauerkraut Bread. It looked beautiful and tasted amazing.
I made the Valais Rye, the GOST Borodisky Rye, and a wheat-beer rye bread, all from Stanley Ginsberg's fantastic book, The Rye Baker. Family berserk with pleasure. Couldn't wish for better flour!
Do try it; it's fresh, light, and gently aromatic.
I mostly use light rye to feed my starter. I have used it in sourdough and brownies with great results.
Certifications You Can Trust
We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!