Rye Flour

Rye flour is becoming more popular for all of the right reasons. Once widespread in the UK as the most common cereal, we are learning again to cherish this tasty and healthful cereal.



Dark and Light

We produce two distinct Rye flours in the traditional manner, the “dark” Rye being a 100% wholemeal flour, and the “light” being a wholemeal which is sifted to remove the bran. We also make cut Rye grains which are well suited to authentic pumpernickel.

Rye is often considered “European” and associated with dark German or Scandinavian breads, yet history shows that Rye was once widely eaten in the UK, especially in the North East.

A traditional mix

100% wholemeal Rye breads were not uncommon but mostly, Rye was mixed with Wheat and/or Spelt in various proportions depending on the harvest to create the standard English loaf of yore, Maslin. This is the equivalent of the more fashionable “pain de campagne” of French fame, and this term “country bread” is exactly the same as a Londoner would use in referring to the breads outside the capital, as would the Parisian.

If wheat harvests were good and plentiful, the proportion of Rye would drop to as little as 10%, but in less favourable times could climb to 75% or be mixed with barley and spelt and in even less favourable times, peas/acorns and chestnuts could form as much as 50% of Maslin, with Wheat content probably non existent.

It seems the maslin was always made by the sourdough method, as rye bread made with yeast is always lacking in some way…seems too sweet or cloying, whereas the sourness introduced by sourdough fermentation balances both the flavour and digestibility of the rye.

Rye breads

Rye breads tend to be heavier than wheat breads because the rye contains much less of the gluten/gliadin proteins which enable the light structure of a wheat bread. Nevertheless, such “heavy”-seeming rye breads are very light on the digestion and are even “digestive”…easy to assimilate, and almost therapeutic.

Use our 100% wholemeal Rye flour to produce delicious sourdoughs like the German black bread type, schwartzbrot, or mix with wheat flour as described to make lighter breads…pain de campagne(maslin)

Alternatively try our light sifted rye flour to make new york deli style light rye breads with a nice greyish crumb and mild flavour, typically 40% light rye flour with 60% white flour…sometimes with caraway.

A great starter

Rye famously makes a very active and easy to culture sourdough starter. If your wheat sourdough isn’t very active, try adding wholemeal rye to pep it up, or initiate the fermentation with wholemeal Rye.

Our range

Have a good browse then order some to be delivered to your door.

Cut Malted Rye Grains (306) -

Cut Malted Rye Grains (306)

Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour. The skill of the maltster is in deciding at...

WeightPack
£1.10
Organic Chopped Rye for Pumpernickel (607) -

Organic Chopped Rye for Pumpernickel (607)

The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread. It is also referred to as "cracked" rye.

WeightPack
£1.10
Organic Dark Rye Flour - Type 1350 (603) -

Organic Dark Rye Flour - Type 1350 (603)

A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....

WeightPack
£1.65 - £24.00
Organic Light Rye Flour - Type 997 (601) -

Organic Light Rye Flour - Type 997 (601)

Our founder, John Lister, visited the 18th century mill of Michelbacher Mühle, west of the ancient city of Cologne, in order to learn how to mill this traditional rye flour. We call it a “light” rye due to its paler colour, which is...

WeightPack
£1.65 - £26.00

Flour Direct Shop update

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

Keep safe and well

The Shipton Millers

Common questions

When will my order be delivered?

We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...


What do you charge for delivery?

We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...


How can I keep an eye on my orders?

Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.


How should I store my flour and how long will it keep?

Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...