Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)
Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)
Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)
Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)
Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)
Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour - 1.5kg Bag (Single Bag)

Matthews Cotswold Organic Traditionally Stoneground Light Rye Flour – 1.5kg Bag (Single Bag)

£7.00
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In Stock
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Description

  • ORGANIC STONEGROUND LIGHT RYE. This flour is a lighter grey colour than wholegrain rye and by comparison produces delicious organic lighter rye loaves. During milling some of the bran has been sifted out during the stone milling process. The flour is a lighter colour than medium or dark rye and still contains minerals and vitamins found in the bran and germ.
  • MILLING & PROVENANCE. Certified Organic grain from the UK is collected by Matthews grain drivers and prepared in 100 year old pine conditioning bins before being milled into organic flour. Matthews have supported organic farming for over 30 years. Baking with organic flour means you have chosen to support nature, protect the environment and promote sustainable farming. Carefully selected certified Organic wheat is separated from every stage of the process to ensure its certification as Organic. Free from enhances and other additives.
  • TOP TIP. 1: The dough is easier to work with and is not as dense. 2: Blend with Eight Grain for a beautiful multigrain loaf. 3: Rye dough does not require that much mixing as there is a very low gluten amount in the dough.
  • HEALTH BENEFITS. Rye is a great source of soluble fibre which your body needs to help digest food. It is also a fantastic source of calcium, iron, vitamin E and potassium.
  • DID YOU KNOW. Rye like corn is actually a grass. 2: The grain evolved with barley and wheat. 3: The origins or rye are said to have started in turkey before spreading across Europe.