Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. Traditionally it is an integral part of European baking, Rye flour is predominantly used to make traditional artisan bread. From Josef Marc Coarse Rye flour, you can make rye sandwich bread and artisan bread. It is high in protein content, having a protein range of 14.0%. As per the flour classification, T1080 Coarse Rye flour has about 1.25% to 1.35% mineral content.High in Protein, coarse in texture type T1080 is ideal for making a sandwich and artisan dark Rye bread. Rye has been the main grain used to make bread in Northern Europe. Rye flours in a small percentage can be paired with refined wheat flour to make rye sandwich bread and other artisan rye bread. This flour is carefully milled by our Swiss experts who aim to ensure consistency of quality, and no preservatives or additives are used in making this flour.