Rye is a close relative of wheat and barley. It has a deep, rich taste and is packed with vitamins and nutrients.

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Rye flour comes in different varieties, ranging from light to dark, with light rye flour being the most refined and dark rye flour being the least refined. Pumpernickel flour is rye flour that is coarser and wholly unrefined. Rye is not gluten-free, but has less gluten than wheat and barley.

Rye flour is loaded with key nutrients, which include phosphorus, magnesium, zinc and iron. While wheat bread has more protein, rye bread generally has more fiber. Health benefits of rye bread include lowering cholesterol, improve blood sugar control, assists digestion and helps you stay fuller for longer. 

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All in all a power house of the flour family.

Einkorn is the most ancient form of wheat and has been in cultivation for thousands of years. Like most heritage flours, it is incredibly flavoursome with a rich, nutty and sweet taste.

Similar to rye, einkorn also has lower gluten levels and is a good source of fiber. Nutritionally, einkorn is rich in protein, essential fatty acids, and micronutrients like beta-carotene, which gives it a distinctive golden hue. It is also higher in antioxidants and minerals like zinc and iron.

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