Merchants Mill Organic Stoneground Light Rye Flour

SKU

BB-3480

In stock

From £2.79 £2.79 Was £2.79

Buy 5 of the 1kg bags for a 10% discount!

Milled by Merchants Mill based at the Woolwich Arsenal in the heart of London, the organic stoneground light (white) rye flour is milled using only the best UK/EU grains. Milled and packed in London, this rye flour is more delicate in flavour than its wholemeal counterpart. Add to your pancake, waffle, muffin and bread recipes.

Nutritional information / 100g

Energy	381kcal / 1606kj
Fat	1.5g
...of which saturates	0.2g
Carbohydrate	79g
...of which sugars	2.1g
Fibre	11.2g
Protein	9.4g
Salt	Trace

Profile:
100% Organic rye
Grown in the UK/EU
Milled and Packed in London

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Merchants Mill Organic Stoneground Light Rye Flour

Recipes and Guides

Pumpernickel-style Sourdough Using a Pullman Pan

Dan Lepard

A slice of toasted wholegrain Pumpernickel-style sourdough, spread with butter and the best honey is one of my favourite ways to start the day. Add in hot coffee and I’m in heaven. Bake this delightful loaf in our 23cm USA Pan Pullman Pan - this is a square-sided bread tin with a slide on lid to make square slices. If you don’t have white rye flour you can easily make it by taking one ... Read more

100% Rye Sourdough - The King of Sourdough

Dan Lepard

For some bakers the 100% Rye Sourdough loaf is considered the King of Sourdough as it has a reputation for both an amazing flavour (which it does) and a complexity in getting it right. It has an intense sourdough tang to it, perfect when paired with strong-flavoured foods like pickled herrings or blue cheese. Though my favourite way of eating it is toasted and buttered with Seville marmalade. ... Read more

What is Rye Flour - and how do I use it?

BakeryBits

We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input. Like wheat flours, rye can be classified by how ... Read more