Ingredients
wholemeal rye flour
Allergens
Cereals containing gluten (wheat, Rye, Barley, Oats, Spelt, Kamut)
Nutritional information
| Energy (kJ) | 1381kJ |
|---|---|
| Energy (kcal) | 327kcal |
| Carbohydrate (g) | 62.96 |
| Fat (g) | 0.5 |
| Fibre (g) | 14.4 |
| Salt (g) | 0.03 |
| Saturates (g) | 0.1 |
| Sugars (g) | 1.8 |
| Protein | 10.3g |
Matthews Dark Rye Flour from Matthews Cotswold Flour — Cotswold‑milled flour with character.
Best for: Sourdough / Bread.
Rye ferments quickly and can feel sticky — keep hydration sensible, and consider a longer rest for easier handling.
Best for: Sourdough / Bread.
Rye ferments quickly and can feel sticky — keep hydration sensible, and consider a longer rest for easier handling.
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