This flour is a lighter grey colour than dark rye and by comparison produces lighter rye loaves. The dough is also easier to work with and is not as dense. Traditionally stoneground, some of the bran has been sifted out during the stone milling process but minerals and vitamins found in the bran and germ remain.
Our stoneground light rye is made using traditional methods and is then blended for a lighter rye flour in comparison to our Stoneground Dark Rye, which produces a lighter loaf.
Contains: rye
Perfect for: bread, pizza, pasta
Delivers: an healthier and easier digestible option to wheat products
Milling: Traditional milling
Provenance: Cotswold milling, UK grains
Recipe Recommendation: Can even be used in sweet products – spelt muffins are a great (slightly healthier) option!
| Weight | 16 kg |
|---|---|
| Flour Type | |
| Application | |
| Bag Size |
Light rye flour is stoneground milled from the centre of the kernel at a lower extraction, which creates a lighter flour. In Germany light rye is classified as Type 997, hence the name. Our rye flour comes direct from our local Cotswold Grain partnership farmers near Stow-On-the-Wold.
8%
Rye is actually a grass and is part of the Poaceae “true grass” family.
Rye is actually a grass and is part of the Poaceae “true grass” family.
Reviews