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.
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.
Customer reviews - Doves Farm Organic Speciality Rye Flour 1kg
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:
Sun 27th Oct 2013
Sourdough is very easy to make, but must be fed daily until ready to use.
I find this brand of rye makes a particularly good sourdough.
You will need a large jar.
Piece of greaseproof paper and an elastic band, they must fit over the top of the jar.
Rye flour and water.
Add a cup of water to the jar followed by 4-5 tablespoons of flour, stir well using a wooden spoon.
Cover with the greaseproof paper and use the elastic band to hold in place.
Put somewhere warm, check each day and feed it by adding some extra flour and stirring well. If it gets too thick, add some more water.
After a few days it will begin to smell sweet, it will then change to smell a bit like beer, it is then ready to use, Add to your bread mix instead of yeast, although a small amount of yeast can be used for a lighter loaf. It will take longer to prove than a yeast bread, but the taste and nutrient levels are will worth the wait.Reviewer's Name:
Wed 11th Sep 2013
I use this for sourdough, there is nothing like it to make a starter and the flavour is full and punchy. I love this flour!Reviewer's Name:
GC organic rye flour -
Sat 26th Oct 2013
I use this to make sourdough rye bread. It is consistently good and makes a truly delicious loaf.Reviewer's Name:
Wed 25th Sep 2013
Can thicken any hot savory liquid into a solid meal by introducing plenty of flour during or after the cooking process (can be any flour), and surrounding the result with a great assortment of vegetables, grains or starches. Make sure the liquid is something tasty to begin with! Reviewer's Name: