Rye and rye flour pair beautifully with so many flavours, they are well worth experimenting with if you’ve never had the chance. They are low in gluten, and so won’t produce fluffy, airy white loaves but will produce dense, hearty ones perfect for smothering in butter and cheese. The slightly floral slightly, sharp flavour of rye pairs well with chocolate, and is delicious in brownies and cakes. It also takes well to spices, and is used in the classic French pain d’épices.

Rye flour is a particularly great addition to sourdough starters, especially young ones, as it ferments well and gives bread some extra tang. Some Nordic breads, like Danish rugbrød, use chopped rye grain as well as the flour, to give rye breads some extra chew and texture. Others, like North American Jewish rye bread, use a mixture of white wheat flour and rye flour, so they are soft and light but still have some rye flavour. 

Check out our full collection of rye recipes below, for even more ways to enjoy this delicious grain.