Dark Rye Flour

Our dark rye flour is produced from 100% Cossani grain kernels grown in North and North East Yorkshire. It contains all the outer fibre-rich bran and nutritious central germ and with 8% protein it contains some gluten but with a smaller percentage of glutelin than wheat flour. Requiring a gentler touch and little mixing, doughs are less stretchy and unable to form large pockets of air but bake the most delicious close textured rye breads such as sourdoughs and pumpernickel. Can also be used for pastry, fruit cakes, scones, pasta and biscuits.

ALLERGEN  Rye Gluten