Organic Rye Flour
Serving Size 50 g
Per 100 g
|Energy||658 kJ||1316 kJ|
|Protein||6.5 g||13.0 g|
|Fat, total||0.6 g||1.2 g|
|- saturated||0.1 g||0.2 g|
|Carbohydrates||31.3 g||62.6 g|
|- sugars||1.2 g||2.3 g|
|Sodium||1 mg||2 mg|
Organic Rye Flour
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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.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 18 months when stored as above. See Best Before date.
Images for illustrative purposes only.