We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
What Is...
What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye
We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input.
Like wheat flours, rye can be classified by how much of the bran and germ of the grain remains ... Read more...What is: Emmer Flour?
Emmer (Triticum dicoccum) is an 'ancient grain', native to parts of the Near East, where it formed part of the diet of hunter gatherers before becoming domesticated by 7000BCE. It arose as a hybrid between a wild variety of einkorn and an annual goatgrass. It was cultivated in Britain by around 2000BCE, but almost universally it was eventually replaced by higher-yielding grain varieties, though it remains as a "relict crop" in mountainous areas ... Read more...
