Brant Light Rye Flour is a finely milled rye flour made from the inner endosperm of the rye grain, with much of the bran and germ removed. It has a lighter color and milder flavor compared to dark or whole rye flour, making it ideal for producing lighter-textured rye breads, rolls, crackers, and specialty baked goods.
Key characteristics:
- Color: Pale greyish or creamy tan
- Texture: Fine and soft
- Flavor: Mild, slightly nutty, less intense than dark rye
- Protein & Gluten: Lower gluten than wheat, resulting in denser baked goods unless blended
- Uses: Perfect for light rye breads, sandwich loaves, sourdough starters, and multigrain recipes