Main Menu
Rye Flour
3 products
Showing 1 - 3 of 3 products
Rye Flour
The bread baker's flour: rye ferments beautifully, which is why it's the traditional starter and backbone of sourdough and dense Northern European loaves. Lower in gluten than wheat, it bakes closer-textured breads with a deep, slightly sour, earthy flavour.
Organic wholemeal rye flour: the full grain, for dark, hearty loaves.
Stoneground wholemeal rye 100% (Serious Grains): traditionally milled for maximum flavour.
Organic light rye flour: sifted for a lighter crumb – easier for beginners and lighter sandwich loaves.
Start with 10–20% rye in a wheat dough for flavour without density, or go full rye for the real thing.
Showing 1 - 3 of 3 products
Display
View
Serious Grains
Wholemeal Rye Flour (Stoneground) 100% - Serious Grains
Sale priceFrom £2.76
In stock
Filters (0)
Main Menu