Wessex Mill Wholemeal Rye Bread Flour 1.5kg
toneground in Wessex Mill's traditional stone mill, 100% of the grain is used in this pure rye flour, which produces tasty close textured bakes.
Stoneground ancient grain flour made from 100% of the rye grain.
Use 50/50 with wheat for a delicious loaf with an ancient grain twist. Can also be used to make delicious biscuits, scones and cakes.
We do not advise this is used within a bread machine unless you have a specific rye setting, rye paddle or recipe.
Please note: It is not suitable for use in a bread machine unless you have a rye setting or recipe.
Wessex Mill Wholemeal Rye Bread Flour is available to buy from Ratton Pantry in 1.5kg bags, 4.5kg & 7.5kg packs.
Wholemeal Rye Flour
Ingredients: Rye
Allergen advice: for allergens, including cereals containing gluten, see ingredients in bold.
Packed in the UK.
Storage: roll down the top after use and store in a cool dry place.
Packaging material: paper. RECYCLE.
Always cook flour before consumption.
Nutrition
| Typical Values | per 100g |
|---|---|
| Energy | 1428 kJ 335 kcal |
| Fat | 2.1g |
| of which saturates | 0.3g |
| Carbohydrate | 69g |
| of which sugars | 2.1g |
| Fibre | 11g |
| Protein | 8.2g |
| Salt | 0g |
About Wessex Mill
Wessex Mill are a small family flour mill based in Wantage, Oxfordshire. The Munsey family have been milling Oxfordshire for over a 100 years. The mill is currently run by fourth-generation flour miller Paul, with his daughter Emily studying to become a miller as well.
Wessex Mill's flour is milled using local wheat that they collect themselves from farms surrounding the mill. They ensure that only the best wheat with high quality gluten is selected, by testing samples before we bring any into the mill. Being a small mill means they can store the wheats from each farm separately without batching. This allows them to carefully select the wheats that they mix together for the grist to produce quality consistent flour.
Wessex Mill is a traditional roller milling process, as opposed to the modern energy intensive method of debranning the wheat before grinding it into flour. They mill their flour slowly; this means the flour doesn't heat up as much as other flour mills, preventing the protein from damage.
The consistency of Wessex Mill's flour is down to buying good wheat. The area around their mill produces some of the best wheats in the UK. Wessex Mill buy from local farms and picks up the wheat with their own lorries.
You can find the names of the farms that Wessex Mill use on the packet.
