Organic Stoneground Rye Flour
Organic Stoneground Rye Flour
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Used for making pumpernickel, sour doughs and other rye breads. Especially popular on the Continent, but increasingly more so here. Stoneground and produced as a wholemeal Flour, it is ideal to use on its own or blended with other breadmaking flours. Our rye grain is specifically selected for breadmaking.
Key Points
- High in Fibre Content
- No added ingredients
- 7 month shelf life
- Works with bread machines
Allergens
Allergens
Contains Gluten, No Dairy, No Nuts, No Peanuts, No Soya
Nutritional Values
Nutritional Values
Shelf Life
Shelf Life
7 Months from production. Expect 5-6 months on average upon receipt.
Benefits of Stoneground Flour
The slow, cool grinding process used to make stoneground flour helps to preserve the natural oils and flavours of the grain. This results in a flour that has a richer, nuttier taste compared to commercial roller milled flour.
Stoneground flour typically contains more fibre compared to commercially milled flour. Fibre is important for digestive health, as it helps to promote regular bowel movements and can aid in weight management.
Why Choose Organic
Organic flour is less likely to contain harmful residues from pesticides and herbicides. Organic flour is not only beneficial for your health but also for the environment. Organic farming practices promote soil fertility and biodiversity, which helps to maintain healthy ecosystems. By avoiding the use of synthetic chemicals, organic farming reduces water pollution, soil erosion, and the release of greenhouse gases.
By choosing organic flour, you are not only prioritizing your health but also supporting sustainable agriculture and protecting the environment.
Growing Relationships
We pride ourselves on building relationships with both our suppliers and our customers, making sure that we are buying sustainable quality produce and working with farmers for the years to come.
We are always listening to our bakers feedback and working with them to use more locally grown grain and rely less on the imported grains. There is still work to be done but the future looks bright!