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Most supermarkets sell "dark rye flour" or just "rye flour" which is normally - but not always - "dark rye". If you want "light rye" for a slightly lighter loaf, simply seive the flour, trapping the bran and germ in your seive and allowing the light "greige" rye flour to fall into the . Use the seived out bits on cereal or in salad for a bit ..
The rich, brown colour of some rye bread (pumpernickel is the most famous example) is a result of molasses that is added to the dough. Molasses is dark brown and it turns the dough a dark brown. More molasses in the dough = darker brown dough..
Dark rye from some millers is a 100% whole grain ﬂour, while from others, it may include just the outer layers of the endosperm and some bran; from yet others, dark rye could be the leftovers from making white, light, or medium rye ﬂour. May or may not be a whole grain. Rye Meal..
Rye flours differ from wheat flours in the type of gluten that they contain. Although some dark rye flours can have a gluten content as high as 16%, this is only gliadin..
Rye bread tends to have a darker color and stronger, earthier taste than regular white and wheat bread, which is one reason why many people enjoy it. In addition, it has been linked to several potential benefits..

It is an odd convention that rye flour is called "dark rye" and "light rye" rather than "whole meal rye" or "whole rye" and "white rye". Maybe that is because rye flour is kind of "greige" (greyish-beige) and so the name "white rye" did not stick. Then again "white flour" is now exclusively used to identify wheat so maybe the marketing gurus thought that "white rye" would be too confusing. Whatever the reason, it is confusing and that is a shame because rye is an excellent flour. It has a totally different gluten from wheat or spelt, is high in all sorts of goodness, is a slow release carb, and an all round good sort. The German Bakery in Windsor has a whole treatise on rye pinned up outside their door! "Dark rye" is not black or even dark brown. It's a kind of "greige" colour with flecky bits of bran it. "dark rye" is the equivalent of whole meal (whole wheat/spelt) flour - that is to say, "dark rye" has all the bran and the germ in the flour. When you bake with dark rye, your dough will be more absorbent (ie it will need more water) and it will bake into a loaf that is slightly smaller than if you bake with light rye flour: Just like a whole meal loaf will be slightly smaller than a white loaf, all else being equal.

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Naturevibe Botanicals Dark Rye Flour, 2lbs (32 ounces)

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