Wholegrain rye flour is milled from the entire rye kernel, meaning that the bran, germ, and endosperm are all retained.
Thanks to this complete use of the grain, wholegrain rye flour retains its rich flavour and nutritional value. It gives baked goods a full-bodied, robust taste, a darker colour, and an authentic appearance. It is widely used in rye breads and artisan bakery products, where flavour, fibre content, and tradition are key characteristics.