Coarse flour ground from rye grain, dark and slightly bitter, staple for peasant bread. A miller grinds rye flour year-round from the harvest’s stores; a baker uses it to make sturdy loaves that keep for days. Rye flour is cheaper than wheat and produces denser bread, preferred by common folk for its nourishment and long-keeping qualities.
Flour, Rye
Coarse dark flour; staple for peasant bread, cheaper than wheat flour.