Doves Organic White Rye Flour  1kg

Doves Organic White Rye Flour 1kg

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See other products from Doves

Organic white Rye flour

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Our Price £1.97 (£0.20 per 100g)  
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More about Doves Organic White Rye Flour

Milled from the rye grain and sieved to remove the bran and coarse particles, Doves Rye flour is naturally low in gluten and typically produces fine textured baked goods

Usage

White rye flour can add variety to sweet and savour baking. It is naturally low in gluten so baked items will have a close crumb structure. Characteristically rye double can become sticky in some recipes so is often combined with wheat flour.

Ingredients

Rye flour

Nutritional Information

Per 100g:
Energy 1451kJ/343kcal, fat 1.7g of which saturates 0.3g, Carbohydrate 71.4g of which sugars 0.7g, Fibre 7.6g, Protein 6.8g, Salt 0.03g

Other Information

Rye, Secale cereale, is a popular grain grown throughout central and eastern Europe. This hardy crop can thrive in poor soils and cold conditions.
rye grain has been cultivated at Doves Farm for many years. Traditionally farmers grew rye on land not suitable for wheat and occasionally planted rye and wheat together hoping one or the other would thrive. Rye is naturally high in gliadin but low in glutenin resulting in a lower gluten content than wheat flour, thus producing a characteristic close textured and flavoursome bread and baked goods.

Recipe

Herby sconeround bread
Ingredients 200g White rye flour
4tsp Baking powder
4tsp Fresh or dried mixed herbs
1tsp Sugar
Pinch of salt
150ml Milk 2tsp Olive oil

Method 1. Combine the flour, baking powder, herbs, sugar and salt
2. Stir in the milk and oil to form a ball of dough
3. Flatten the ball of dough to a 15cm/6" round and place it on a oiled baking tray
4. With a sharp knife cut the dough into eight sections without cutting right through.
5. Bake in a pre-heated oven for 25-30 minutes.

Organic

Customer reviews - Doves Organic White Rye Flour 1kg

Reviews

- Sat 20th Sep 2014

Makes delicious bread using yeast and water or adding molasses


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