Matthews Cotswold Stoneground Dark Rye Flour 1.5kg, 4.5kg & 7.5kg

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

Matthews Cotswold Stoneground Dark Rye flour is a wholemeal Rye flour used to produce delicious rye bread 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 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.

Protein: 10>11%

Contains: Wholemeal Rye

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.

For allergens, including cereals containing gluten, see ingredients in bold

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.

Flour is a raw ingredient and must be cooked or baked before eating.