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This Organic Rye Flour is made from stone-ground whole grains. Grown and processed in Australia, it is Certified Organic, has no added preservatives and is non-GMO.

Rye flour has a delicious earthy flavour that is more robust than wheat. While finely ground, this flour has more body, and is slightly heavier, than all-purpose flours.

Traditionally used for bread making, Organic Rye flour is also delicious in cakes and biscuits, pastry, pizza and pasta dough.

How to Use:

Organic Rye Flour is wonderful for homemade bread and is favoured by sourdough bakers. Great on its own, delicious with sunflower and caraway seeds or in a fruit and nut loaf, Rye can also be combined with other flours such as wheat or quinoa if a lighter loaf is wanted. Rye flour gives cakes and biscuits a full, natural flavour.

Replace up to ½ the plain flour in recipes, or if using all rye flour increase the raising agent slightly. Rye flour makes yummy shortcrust pastry for savoury pies; pizza dough perfect for the wood-fired oven; and earthy wholegrain pasta.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.