Rye flour behaves quite differently from wheat flour in baking, although rye kernels are milled in a manner similar to that used for wheat kernels. White rye flour is the mildest-flavored and lightest-colored rye flour, with a protein content of 8 to 10 percent. Medium rye flour has a slightly higher protein content, 9 to 11 percent, and is somewhat darker. Dark rye flour, which is milled from the outer portion of the endosperm, has a protein content of 14 to 17 percent. Pumpernickel flour (or rye meal) is a coarse grind made from the entire rye kernel, with an intense flavor and a dark color.
