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 and medium Rye.
Milling and Provenance: Our Rye grain is grown on the Cotswold hills between Stow-on-the-Wold, Bourton and Burford. Cotswold Dark Rye flour can be referred to as a “Pumpernickel Flour”. Pumpernickel Flour contains 100% of the rye berry. The outer fibre-rich bran and oily germ at the centre of the rye grain remain in this dark flour.
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.
Recipe Recommendations: 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. Rye flour is great as a 100% Wholegrain bread but because of its lower gluten levels it is often mixed 25% to 50% with a wheat flour. If you are looking for a high rising rye breads blend with a White flour Organic Strong White or Churchill Strong white. The extra protein quality and strength in either of those two flours will balance the lower gluten levels of the rye but enhance your fibre content in your baking.
Did you know: Rye like corn is actually a grass. The grain evolved with barley and wheat. The origins or rye are said to have started in turkey before spreading across Europe.
