Redbournbury Organic Rye Flour

SKU

BB-230

In stock

From £7.81 £7.81

Buy 5 of the 1.5kg bags for a 10% discount!

Redbournbury Mill Organic Stoneground Wholemeal Rye flour is the whole, organic rye grains ground using traditional grinding stones in their watermill.

Ingredients: rye flour

Redbournbury has had a mill for over 500 years and probably before the Domesday book was compiled. Today, Redbournbury sources it grain from local mills, typically within only a mile. Not only does Redbournbury Mill make a variety of stoneground flours, since 2006 it has also had a bakery, baking artisan loaves using the flour milled on site from grain grown down the road - crop-to-crust as was once the norm.

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Supporting Documents for Download

Recipes and Guides

Torsten's Sourdough Pumpkin Croissants

BakeryBits

Torsten's Sourdough Pumpkin Croissants using a Dough Sheeter Great customers don't grow on trees but this one actually grows them. Torsten Junker of family-run "Junker's Nursery" not at all far from us in Wellington grows the kind of trees literally fit for a king. He's also an accomplished home baker and has been trying out one of our Japan Kneader Dough Sheeters to make, Sourdough Pumpkin ... Read more

Jubilee Sandwich Bread Using a Pullman Pan

Dan Lepard

Our Jubilee Sandwich Bread Using a Pullman Pan is a great simple white-style sandwich bread that slices very smoothly, excellent for sandwiches if you’re making afternoon teas or lunches. And it toasts and grills quickly giving you that perfect mix of a golden outside and soft crumb inside, just what perfect toast should be. The loaf mainly uses strong white flour with a little wholegrain ... Read more

What is Rye Flour - and how do I use it?

BakeryBits

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

Soft Ginger Cake with Rye, Wheat & Oats

Dan Lepard

A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more

Recipe: Dan Lepard's Mill Loaf

Dan Lepard

Dan Lepard, is undoubtedly one of the most influential bakers in the UK. His gentle, informative style gives even the most nervous of bakers confidence. Most people know Dan from eight years of writing a weekly column for The Guardian, but it's not just the newspaper that made Dan's work lead the way for home bakers baking artisan bread. You can pinpoint the resurgence in hand ... Read more