Rye flour can be found in light, medium, or dark colored varieties. The color of the flour depends on how much of the bran has been removed through the milling process. If most of the bran is left in, the flour will be darker. Conversely, if most of the bran has been removed, the flour will be finer and lighter. More nutrients are retained in the flour because the germ and the bran are not separated during the milling process, making it healthier than over-processed white flour.