Pronunciation: [ɹˈa͡ɪ flˈa͡ʊ͡ə] (IPA) 
Rye flour is a type of flour made from ground rye grain. The word "rye" is spelled as /raɪ/ in IPA phonetic transcription, reflecting the long "i" sound in the word. The addition of "flour" is spelled as /ˈflaʊər/, with the stress on the first syllable and a diphthong sound in the second syllable. The combination of the two words creates the spelling of "rye flour" (/raɪ ˈflaʊər/), commonly used in baking and cooking.
Rye flour is a type of flour that is produced by grinding the grains of rye, a cereal grain closely related to wheat and barley. It is created by milling the rye berries or kernels into a fine powder, resulting in a pale, reddish-brown flour with a distinct earthy flavor.
Rye flour is known for its high fiber content, which makes it a nutritious option for baking and cooking. It contains a significant amount of vitamins and minerals, including iron, magnesium, potassium, and B vitamins. This nutrient-rich flour has been associated with several health benefits, such as aiding digestion, regulating blood sugar levels, and promoting heart health.
Due to its unique properties, rye flour behaves differently than wheat flour when used in baking. It contains less gluten, the protein responsible for giving bread dough its elasticity. As a result, rye flour produces denser and heavier baked goods. However, this makes it ideal for producing hearty, flavorful breads and other baked goods with a robust texture and distinct taste.
Rye flour is often used in traditional European bread recipes, such as German rye bread and Scandinavian dark rye bread. It can also be mixed with wheat flour to produce a lighter texture while still retaining the distinctive flavor of rye. Additionally, rye flour can be incorporated into various recipes, including pancakes, muffins, and cookies, to add a unique nutty flavor and a nutritional boost.
The word "rye" in "rye flour" has its origin in Old English "ryġe", which eventually traces back to Proto-Germanic "rugiz". This Proto-Germanic word is believed to have derived from the Proto-Indo-European root *Hrugʰ-, which means "rye". Rye flour refers to a type of flour made from grinding the grains of the rye plant (Secale cereale).
