This item is currently on backorder but you can still purchase it now and we'll ship as soon as more become available.
Priced per 100g, so if the quantity ordered is 2=200g.
When baking bread with rye flour, you can often achieve better rising results by substituting 1/3 the amount of rye flour called for in a recipe with wheat flour. This can help ensure that the bread will rise properly.
Store in a cool, dry place in an airtight container.
Points of Interest:
Rye flour is made by milling whole rye berries and grains of rye grass. It is available in light, medium and dark coloured varieties. The colour of the rye flour depends on the amount of bran that is removed in the milling process. The less bran that is removed, the darker and denser the flour. Rye flour is closely related to wheat flour and has a slightly sour taste. It is often used to make rye bread and sourdough bread. Breads made from rye flour are generally darker and denser than other breads and have a distinctive flavour.
Rye flour is high in soluble fibre but low in gluten. Its low gluten content means breads made with rye flour do not rise well. To compensate, many cooks often mix rye flour with wheat flour, which better allows yeast to develop and the bread to rise.
Stone milled from 100% cleaned rye kernels. Dark rye flour is used primarily to bake rye breads, buns and crispbreads.