Matthews Dark Rye Flour

SKU
BB-2202
In stock
From £2.67 £2.67

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Matthews Cotswold stoneground dark rye flour is a wholemeal rye flour used to produce delicious rye breads and with a dark dense character. Produced from local Cotswold Rye grain the texture of the flour is a dark greige (beige+grey) colour creating a denser bread than used from wheat flour.

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Recipes and Guides

3-2-1 Multigrain Sandwich Bread Recipe

3-2-1 Multigrain Sandwich Bread Recipe
A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more

What is: Rye Flour, and how do I use it?

What is: Rye Flour, and how do I use it?
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 ... Read more

Easy Three-Grain Soda Bread With Beer And Molasses

Easy Three-Grain Soda Bread With Beer And Molasses
A trio of grains – wheat and rye flours, plus oats - give this simple soda bread lots of flavour. The porter, a kind of very dark beer (Guinness is a porter), adds both dark colour and a gentle hoppy malted flavour which I like, but you can replace it with the equivalent amount of water or milk with 10g Organic Meridian Fairtrade Blackstrap Molasses, or 5g of our Roasted Barley Malt Powder ... Read more

Stay-soft white, rye and wholemeal milk loaf

Stay-soft white, rye and wholemeal milk loaf
This is an easy bread to make by hand that stays very soft for days without turning crumbly, making it for me a perfect sandwich loaf. For the flour I used 2/3rds roller-milled white flour and 1/3rd stoneground rye and wholemeal which gives you a great flavour and higher fibre than a regular white flour, but still keeps it light-textured. If you're looking for a Japanese-style extra-soft white ... Read more
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