Rye flour, made from rye grain, has a distinctive earthy flavor and is commonly used in dense breads like pumpernickel. It contains less gluten than wheat, resulting in a tighter crumb and moister texture.

Rye flour is commonly used in artisan breads such as rye loaves, pumpernickel, crispbread, and sourdough. Its rich flavor and moisture retention make it ideal for long-fermentation doughs and rustic baked goods.