Dark Rye Flour

(4 customer reviews)


Dark Rye Flour easily produces an authentic 100% rye bread, rich in colour, with a traditional full flavour and excellent shelf life.

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Dark Rye Flour easily produces an authentic 100% rye bread, rich in colour, with a traditional full flavour and excellent shelf life.

Additional information

Weight 1.5 kg

One bag 1.5Kg

Flour Type

Ancient Grain, Wholemeal & Dark Flour


Bread, Sourdough, Rye Bread

Bag Size


4 reviews for Dark Rye Flour

  1. Katja

    Using this flour for sourdough bread. Started my own culture a couple of month ago using this flour. Works fantastic!

  2. Tony McCoy O’Grady

    I bought a packet of this in an Aldi store in Dublin.

    The bread I made is great. Thanks.


    I have two issues with the printed package.
    1. Whoever approved the colour-scheme and type-sizes got it all wrong. Small black primt on a purple background should have been tested on a few people before being sent to the printers.

    2. The recipe!!!
    Who has a kitchen scales which could weigh out 354.88 ml of all-purpose flour? And while we’re on that, who measures flour in millilitres?
    Get a baker to do a proper conversion job on the amounts.

    I used a different recipe as consulting the one on the package was too annoying.

  3. Sarah Fortes

    Hi Tony, many thanks for your comments. We have recently amended the packaging for this particular flour. As you said it used very confusing measurements and was difficult to read. We now have a new recipe from our in house baker and it is printed onto a white background so it should be much easier to use.
    On a positive note, really pleased that you had good results. We hope you continue to enjoy using our flour.

  4. Tim Thackeray

    Delivery was rapid and well packaged. I have been using this flour for a couple of years now to make my own rye bread, and it is the best flavoured I have found. The only problem I have found with it is that it tends to bake dense and a little dry – however I have an oven I did not choose for myself which is not very good. but I have overcome the problem by including a mix of strong white and wholemeal flours in my mix (up to 1/3 in total) which improves the rise, and on removal from the oven I wrap the loaf immediately in baking paper or parchment, and put it in the fridge for two days before cutting – this restores the moisture level to an acceptable level.
    I also include seeds in my mix – caraway, nigella, pumpkin, and sunflower all producing good results, without reducing the extended keeping properties of rye bread. Adding a teaspoon of honey to the sourdough starter also adds a nice tang without appreciably increasing the level of free sugars (a consideration for diabetics for whom rye bread is a subtantial improvement over white), and also it speeds up the rise a little. Try a half white, half rye date (or prune) and walnut loaf too.
    Many good reasons to choose this flour – including its flavour and texture, its digestibility without bloating or irritation, and its adaptability beyond traditional recipes (and beyond the limitations of a landlords oven).

  5. Sarah Fortes

    Hi Tim, Some great Rye bread tips there. Rye bread can be a tricky loaf to master so fantastic to hear!

  6. Helen Wand

    Wonderful, the best rye flour available. I find it’s best used as a blend with other flours to add that extra depth of flavour and an easier and more productive bake.

  7. Jack Matthews

    Hi Helen, we are big fans of the rye too! Have you tried our spelt? That is also a healthy alternative and tummy friendly!


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