Types of Rye Flour

First, it’s important to understand just how rye flours are categorized. Similar to wheat flour, different rye flours are determined by how much of the rye kernel — i.e., the endosperm, bran, and germ — is present. The more rye kernel there is, the darker the flour. This also means a more intense rye flavor and often a denser texture in your final baked goods.

For reference, here’s a quick breakdown of the three parts that make up a rye kernel (and all other whole grains):

While light, medium, and dark rye flours are sifted to remove some of the nutrient-rich bran and germ, pumpernickel flour is unsifted and should be made from the entire rye kernel. That said, labeling is inconsistent among flours. Many companies simply label their product “rye flour” without any mention of type. And because the U.S. Food and Drug Administration doesn’t regulate how much “whole grain” a product needs to contain to bear that label, any type of rye flour may bear this description on their label.

White rye flour

White rye flour, as the name implies, is the lightest version of rye flour. It’s also sometimes referred to as “light rye” or just “rye flour.” In white rye flour, the bran and germ are completely removed, and the flour contains only the starchy endosperm of the rye kernel. Without that bran and germ to weigh things down, this flour can create light, airy loaves that are miles away from the dense, heavy rye breads you might be familiar with. This flour has just a subtle rye flavor, adding more of a pleasant hint of complexity than overwhelming rye taste. The flour is off-white in colour.

In contrast to the flour used for pumpernickel, regular rye flour is ground from the endosperm of the rye berry after the outer layers of bran and the germ have been removed. If we were talking about wheat instead of rye, this would be the equivalent of "white" flour. The darker color of rye flour is due its ash content, which varies according to how each particular brand is milled.

Medium rye flour

Medium rye flour contains more of the bran than white rye, leading to a darker color and more robust rye flavor. At the same time, it’s not weighed down by the germ or too much bran like darker rye flours, so it can still be used in delicate doughs or tender tarts. In a way, medium rye flour offers the best of all worlds in baking — it has the lighter texture and versatility of white rye, as well as the hearty, complex flavor of whole grain rye flours.

Dark rye flour

Here’s where things can get confusing. Dark rye flour can differ among producers. Like whole wheat flour, it’s usually milled from the entire rye kernel — all of the bran, germ, and endosperm — making it a whole grain rye flour. It can be packaged as “dark rye flour” or “stone-milled rye flour.” However, some dark rye flours have parts of the bran sifted out or contain little of the endosperm. Without a standard classification, different options can vary, making it difficult to pinpoint exactly what you’re getting. So if you’re looking for a whole grain rye flour, count on ...

Pumpernickel flour

Pumpernickel flour contains all of the bran, germ, and endosperm of the rye kernel, milled coarser than regular flour so that the bits of bran and germ are more noticeable. As a result, it has an even darker color than medium rye and can alternately be known as “rye meal” or “whole rye flour.” With all the mineral-rich goodness of the whole rye berry, pumpernickel flour has an assertive, complex flavor that really shines through. This is also the kind of rye flour you’ll usually find in sourdough recipes, as it’s best for fermentation. Because the whole kernel is present in this whole grain rye, pumpernickel flour is coarser than white or medium rye and makes heavier baked goods.