About

Rye flour is milled from the whole grains of rye grass. It is closely related to wheat flour. This organic rye flour has no chemical bleaching, no alcohol treatment, no additives, no anti-bacterial agents, no anti-fungal agents and no bromate added. It provides a slightly sour taste and is specifically used to prepare rye bread and sourdough bread, which are generally darker and denser with a distinctive flavour when compared to other types of bread.

Uses

The most common use of stoneground wholemeal rye flour is when baking rye and sourdough loaves of bread. They provide the delicious and unique, slightly sour taste in these breads. Use rye flour on its own when baking bread, or add your choice of sunflower seeds, pumpkin seeds and/or caraways seeds for a delicious crunch. You could even add some diced dried fruit to make a warming fruit loaf that the kids will love. If you are wanting to bake a loaf of bread but without the same thick density of rye and sourdough loaves, mix this rye flour with a lighter flour such as wheat or quinoa for a light and fluffy loaf.

Information

Ingredients: Organic Rye Flour (Gluten)

Allergens: Contains Gluten

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 12 months when stored as above.

Country of Origin: Turkey

Nutritional Information