per 100g: Energy 1397kJ/329kcal, Protein 8.3g, Carbohydrates 69.0g (of which sugars trace), Fat 2.0g (of which saturates 0.3g), Fibre 11.5g, Sodium trace.
Other Information
Made from the traditional elongated rye grain (secale cereale), this flour can provide a pleasing continental alternative for your baking. As rye is naturally low in gluten producing dense, close textured breads, it is often combined with wheat flour.
- Thu 2nd Aug 2007 How do you make a wheat free bread using DoveS Farm Wholegrain Rye flour?
Please can you help me and reply as soon as possible.
Thank you very much Reviewer's Name: Rhian Iolen
- Thu 9th Aug 2007 I have just begun to use this flour in my bread maker. I use one cup of rye flour to one cup of strong canadian brown bread flour and 1.5 cups of spelt flour. I have replaced a malted/granary type flour with the rye and it produces a smaller, denser loaf but the loaf is dry, the texture is excellent and the flavour good. Rye flour looks very grey I notice but the colour of the finished loaf is very pleasant. Reviewer's Name: Carolyn James
Customer Reviews Write Review
- Thu 2nd Aug 2007
- Thu 9th Aug 2007
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