The variety we have in is type 700, which technically isn’t a wholegrain but will give you the best rise of all the different rye flours.
The stronger the flour, the more bran it has. I recommend experimenting with different types of rye. Soon we hope to order type 2000 which someone told me was The type to use to make a starter. That’s the journey to sourdough perfection for us!
Here’s a good read on sourdough baking:
An important note about Allergens
While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.