Organic Rye Flour Wholemeal (Italy) 🇮🇹
Deep, earthy flavour — the secret to proper rustic rye baking. 🌾
Ground from organic rye grain with the bran and germ intact, this wholemeal rye flour creates dense, flavourful loaves with a hearty character. Perfect for classic rye breads, sourdough blends, and crisp homemade crackers.
Why you’ll love it ✅
- 🌾 Wholemeal rye (bran + germ intact) – fuller flavour and a wholesome texture
- 🍞 Hearty, dense loaves – ideal for rye-style breads and rustic baking
- 🥨 Great for crackers – makes crisp, earthy, savoury bakes
- 🌿 Certified Organic – simple ingredient, premium quality
Perfect for 👇
- Rye loaves & dense rustic breads
- Sourdough blends (adds flavour + structure)
- Crackers, crispbreads & savoury baking
- Mixing into wheat flour for a classic rye taste
Available sizes
-
1kg – ideal for experimenting with rye baking
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2kg – better value for regular bakers & sourdough lovers
Why SpiceBloom? 🌿
- 📦 Packed fresh in small batches in New Zealand
- ⭐ Ingredients chosen for flavour, performance and consistency
- 🤝 Friendly NZ-based support from a real small business
Product details
Origin: Product of Italy 🇮🇹
Ingredients: Certified Organic Rye Flour
Certifications: Certified Organic ✅
Allergen disclaimer: Contains gluten. Packed on the same equipment that handles tree nuts & soy.
How to use (best results) 👨🍳
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For bread: Rye flour absorbs water differently and can bake denser. For a lighter loaf, blend with wheat flour (try 20–40% rye to start).
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For sourdough: Add rye to deepen flavour and create a beautiful rustic crumb.
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For crackers: Rye makes naturally earthy, savoury crackers—great with seeds and salt.
Quick recipe ideas 🥖
1) Easy Rye Sourdough Blend
Use 70% bread flour + 30% rye flour in your usual sourdough recipe. Add a little extra water if needed (rye can be thirstier). The result: richer flavour and a more rustic loaf.
2) Crisp Rye Crackers (simple)
Mix 1 cup rye flour, ½ tsp salt, 1 tbsp olive oil, and ½ cup water (add slowly). Roll thin, score, sprinkle salt/seeds, bake at 180°C for 12–18 mins until crisp.
Nutritional information (per 100g)
| Average |
Per 100g |
| Energy |
1330 kJ |
| Protein |
12.8 g |
| Fat, total |
2.3 g |
| – Saturated |
0.3 g |
| Carbohydrate |
54.9 g |
| – Sugars |
1.4 g |
| Dietary Fibre |
0 g |
| Sodium |
4.0 mg |
FAQs ❓
Is rye flour the same as wheat flour?
Not quite. Rye has a deeper, earthier taste and typically bakes denser—many bakers blend it with wheat flour for the best texture.
How much rye flour should I use in bread?
If you’re new to rye, start with 20–40% rye in a wheat flour recipe. Increase for a stronger rye character.
Is this flour gluten-free?
No. Rye contains gluten.
Does it work for crackers?
Yes—rye is excellent for crackers and crispbreads because of its flavour and rustic finish.
Storage & freshness tip 🫙
Store in a cool, dry place, sealed airtight after opening. For longer freshness, refrigeration or freezing (airtight) is recommended.
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Note: Product and nutrition information may change from time to time. Please refer to the actual pack label for the most accurate details.
