Rye Flour White Organic

Organic rye flour: finely sifted with an earthy flavor

This ingredient consists of finely milled and sifted rye with most of the bran removed. The result is a light, fine flour with a deep flavor, a slightly nutty note and a subtle tangy aroma. The color and texture are lighter than wholegrain rye flour, while the distinctive rye character is retained. This product originates from the European Union and is SKAL-certified.

Using rye flour: from bread to proofing basket

• Rye bread and sourdough: provides a firm, compact structure and a typical rye taste. Use the flour as a base or combine it with wheat flour for a lighter loaf.

• Spiced cake (ontbijtkoek): pairs well with cinnamon, clove and ginger and gives the batter more depth of flavor.

• Crackers and pancakes: adds a robust bite and a light, earthy taste.

• Cookies and pastries: mix with wheat flour for a lighter result while retaining the aroma.

• Dusting proofing baskets: the fine grind forms an even layer and helps prevent the dough from sticking to the basket.

Replace 20–30% of the wheat flour in your recipe with rye flour for more depth of flavor and a darker crust.

Buy organic rye flour at Vehgro

At Vehgro you can buy rye flour in packages of 100 g, 1 kg, 5 kg and 20 kg. There is no minimum order and available sizes are quickly delivered from our own stock. The flour is finely milled and suitable for home bakers, bakeries and foodservice. For business purchases bulk and private label options are also possible.

Frequently asked questions:

Can you combine rye flour with wheat flour?

Yes. Rye contains less gluten than wheat, so dough rises less strongly. By replacing 20–30% of the wheat flour, you retain more lightness and add a firmer bite, a darker crust and the distinctive flavor.

Is rye flour suitable for dusting a proofing basket?

Yes. Rye flour is fine enough to dust a banneton evenly and does not stick much to the dough. This makes it easier for the bread to release after proofing when you turn it from the basket onto the baking sheet or into the oven.