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Organic Light Rye Flour

$4.45 Regular Price $5.25

  • Product Info

    Janie'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:

    Rye breads, rye crepes, cookies, biscuits, pancakes, quick breads, or combine with bread flour in yeast or sourdough breads.

  • Milled From:

    Organic Rye Berries

  • Protein:

    6.5%

  • Extraction:

    80%

  • Moisture:

    12.2%

  • Ash Content:

    1.0%

  • Falling Number:

    374/sec

  • more info:

    N/A

Customer Reviews

Based on 24 reviews
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(23)
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K
Kate
Terrific flour

I really love this light rye flour. So much rye is heavy and not appealing to my family. This rye carries the rye flavor but it is so much more subtle and so enjoyable for all my bread lovers. Thank you, thank you!
As a side note, I absolutely love your website and the education about flours, baking and history. And the recipes are so great!!! Thank you for that as well. Your company is a gem...

R
Roger Barthelson
Not much experience...

I don't have a lot of experience using rye flours, but I generally find they have been frustrating. I just don't get the amount of rising as I do with wheat flours. I think that's not unusual, but I don't have the experience to readily adapt my recipes. I tried a rye bread recipe, but it was not really different from a wheat bread recipe. A mix 50-50 of rye with wheat gave me an okay amount of rising, and the flavor was good, but I need more experience to get a really good bread. I will have to try some of the recipes others have posted here.

S
Steven L. Katz
Light Rye Excellent for making Rye Sour for Jewish Rye Bread

Using the George Greenstein Secrets Of A Jewish Baker recipe for rye sour, the Janies Light Rye is excellent.

J
Juan Hovey
Sourdough

Truth be told, I've never liked rye bread, so I was skeptical when a friend suggested that I salt a little rye into my usual mix of high-ptotein bread flours for two loaves of sourdough. But nothing ventured, nothing gained, right? So I mixed 50 grams Janie's Light Rye into 950 grams high-protein bread flour plus a spoonful of diastatic malt powder -- just to see what difference it might make. The verdict? Dee-lish!

L
Lana Knoke
Light rye

Your flour works wonders in my recipes..thankful

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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!