In order to get flour to as many customers as possible, we have reduced our stock availability and set a minimum order of each flour to 5 x 1.5kg bags, this fills one shipping box. We will return to selling single bags when we have upscaled sufficiently to meet demand.

Cotswold Stoneground Dark Rye

(4 customer reviews)


Dark Rye Flour easily produces an authentic 100% rye bread, rich in colour, with a traditional full flavour and excellent shelf life.


SKU: RYPP Categories: , Tag:


Cotswold Stoneground Dark Rye flour is a wholemeal Rye flour used to produce delicious rye breads and with a dark dense character. Produced from local Cotswold Rye grain the texture of the flour is a dark greige colour creating a denser bread than used from wheat flour. This flour is also available in light rye.

Perfect for: Rye bread, sourdough, even scones!

Delivers: A traditional full flavoured loaf

Milling: Traditional stoneground rolling

Provenance: Wholemeal Rye grown in the Cotswold. Rye grain has been grown since the middle ages.

Protein: 10>11%

Contains: Wholemeal Rye

Health Benefits: High fibre and Magnesium alternative to wheat.

Recipe Recommendation: Combine with a sourdough starter to make the perfect Rye Sourdough. Or looking for something less dense? Combine with Spelt or a strong white flour.

Additional information

Weight 1.5 kg

One bag 1.5kg, Five bags 7.5kg

Flour Type



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Bag Size

4 reviews for Cotswold Stoneground Dark Rye

  1. Jack Matthews

    Hi Helen, we are big fans of the rye too! Have you tried our spelt? That is also a healthy alternative and tummy friendly!


  2. Helen Wand

    Wonderful, the best rye flour available. I find it’s best used as a blend with other flours to add that extra depth of flavour and an easier and more productive bake.

  3. Sarah Fortes

    Hi Tim, Some great Rye bread tips there. Rye bread can be a tricky loaf to master so fantastic to hear!

  4. Tim Thackeray

    Delivery was rapid and well packaged. I have been using this flour for a couple of years now to make my own rye bread, and it is the best flavoured I have found. The only problem I have found with it is that it tends to bake dense and a little dry – however I have an oven I did not choose for myself which is not very good. but I have overcome the problem by including a mix of strong white and wholemeal flours in my mix (up to 1/3 in total) which improves the rise, and on removal from the oven I wrap the loaf immediately in baking paper or parchment, and put it in the fridge for two days before cutting – this restores the moisture level to an acceptable level.
    I also include seeds in my mix – caraway, nigella, pumpkin, and sunflower all producing good results, without reducing the extended keeping properties of rye bread. Adding a teaspoon of honey to the sourdough starter also adds a nice tang without appreciably increasing the level of free sugars (a consideration for diabetics for whom rye bread is a subtantial improvement over white), and also it speeds up the rise a little. Try a half white, half rye date (or prune) and walnut loaf too.
    Many good reasons to choose this flour – including its flavour and texture, its digestibility without bloating or irritation, and its adaptability beyond traditional recipes (and beyond the limitations of a landlords oven).

  5. Sarah Fortes

    Hi Tony, many thanks for your comments. We have recently amended the packaging for this particular flour. As you said it used very confusing measurements and was difficult to read. We now have a new recipe from our in house baker and it is printed onto a white background so it should be much easier to use.
    On a positive note, really pleased that you had good results. We hope you continue to enjoy using our flour.

  6. Tony McCoy O’Grady

    I bought a packet of this in an Aldi store in Dublin.

    The bread I made is great. Thanks.


    I have two issues with the printed package.
    1. Whoever approved the colour-scheme and type-sizes got it all wrong. Small black primt on a purple background should have been tested on a few people before being sent to the printers.

    2. The recipe!!!
    Who has a kitchen scales which could weigh out 354.88 ml of all-purpose flour? And while we’re on that, who measures flour in millilitres?
    Get a baker to do a proper conversion job on the amounts.

    I used a different recipe as consulting the one on the package was too annoying.

  7. Katja

    Using this flour for sourdough bread. Started my own culture a couple of month ago using this flour. Works fantastic!

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