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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

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    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Stone Ground Dark Rye Flour

    Stone Ground Dark Rye Flour

    000309

     

    stone milled from 100% cleaned rye kernels. dark rye flour is used primarily to bake rye breads, buns and crispbreads.

    Ingredients:

     

    Directions:

     

    Allergens:

     

    Usage Tips:

    when baking bread with rye flour, you can often achieve better rising results by substituting 1/3 the amount of rye flour called for in a recipe with wheat flour. this can help ensure that the bread will rise properly.

    Storage:

    store in a cool, dry place in an airtight container.

    Point of Interest:

    rye flour is made by milling whole rye berries and grains of rye grass. it is available in light, medium and dark coloured varieties. the colour of the rye flour depends on the amount of bran that is removed in the milling process. the less bran that is removed, the darker and denser the flour. rye flour is closely related to wheat flour and has a slightly sour taste. it is often used to make rye bread and sourdough bread. breads made from rye flour are generally darker and denser than other breads and have a distinctive flavour.

    rye flour is high in soluble fibre but low in gluten. its low gluten content means breads made with rye flour do not rise well. to compensate, many cooks often mix rye flour with wheat flour, which better allows yeast to develop and the bread to rise.

    Extra Information:

    stone milled from 100% cleaned rye kernels. dark rye flour is used primarily to bake rye breads, buns and crispbreads.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 320
    Fat / Lipides 2.5 g 4 %
    Saturated / satures 0.3 g
    + Trans / trans 0 g
    2 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 1 mg 0 %
    Carbohydrate / Glucides 69 g 23 %
    Fibre / Fibres 23 g 92 %
    Sugars/ Sucres 5 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 14 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 8 %
    Iron / Fer 60 %

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