Wholesome, hearty, and proudly Australian. This certified organic rustic rye flour is stone milled by Four Leaf Milling in Tarlee, South Australia, from biodynamically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.

About the Mill

Founded by Gavin Dunn in 1969 and now owned by Michelle Lally, Four Leaf Milling has long been a pioneer in Australia’s organic grain movement. From their family-owned farm in the Gilbert Valley near Tarlee, SA, the Dunns grow, mill, and pack a wide range of certified organic cereals and flours using traditional techniques. Their on-site millstone rollers allow them to produce freshly milled wholegrain flours with minimal processing and maximum flavour.

For more info, check out their bio page

What is Rye Flour?

Rye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.

Culinary Uses

Rye flour can be used on its own or blended with wheat flours. Try it in:

• Sourdough rye bread or pumpernickel

• Hearty flatbreads and crispbreads

• Dense muffins or pancakes

• Thickeners for sauces or gravies

• Rugbrød-style Scandinavian loaves or German loaves like Volkornbrot

To make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. 

Why We Love It

• 100% Australian grown and milled

• Certified organic and biodynamic

• Stone-milled for superior flavour and texture

• Excellent for sourdough baking and fermentation
  

FAQs

Is this flour suitable for sourdough starters?

Yes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.

Does rye flour contain gluten?

Yes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability here

Is this rye flour stone milled?

Yes. Four Leaf Milling uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.

What’s the best way to store flour?

Store in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests here.