Redbournbury Organic Wholemeal Rye Flour 1.5kg

Milled at Redbournbury Watermill. A restored working watermill on the River Ver, just north of St Albans, producing organic stoneground flour in the traditional way.

Why you’ll like baking with it: Rye brings deep flavour and a naturally moist crumb, but it behaves differently to wheat because gluten development is limited — expect a stickier dough and a closer texture. It’s superb for traditional rye breads and for boosting flavour when blended into wheat doughs.

• Best for: Sourdough.
• What to expect: Deep, earthy flavour; darker crumb; dough that feels stickier and less elastic.
• Handling: Rye doughs are often stickier — gentle mixing and a little extra hydration usually helps; for lighter loaves, blend with a strong wheat flour.
• Milling note: Stoneground and organic — see stoneground flour in the glossary.
• Pack size: 1.5kg.

Quick tip: For everyday loaves, try 10–30% rye in a wheat dough first, then increase once you’re happy with the feel.