Hodmedod's British Organic Rye Grain

Hodmedod's British grown organic rye, traditionally, is used to make robust and close-textured breads infused with a deep and distinctive flavour. Closely related to wheat and barley, rye can be eaten as a whole grain, milled into flour or sprouted. Hodmedod’s organic and British made rye is grown at Wimpole Hall in Cambridgeshire.

Instructions: Mill the grains directly in a grain mill or for alternative uses, rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours. Use in stews soups and salads, alternatively mill for flour or sprout and toast for malt.

 

Ingredients and allergens: Organic rye (gluten), for allergens see ingredients in bold. May contain small stones.

Nutrition:

Typical values per 100g:

Energy: 1351kJ / 318kcal

Fat: 2.1g, of which saturates: 0.3g

Carbohydrate: 65.8g, of which sugar: 2.1g

Fibre: 9.6g

Protein: 8g

Salt: <0.01g