Redbournbury Organic Rye Flour 1.5kg

SKU

BB-2075

By Redbournbury Mill

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£4.16 £4.16

£2.77/kg

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Redbournbury Organic Rye Flour is a stoneground flour milled at the historic Redbournbury Watermill, a fully restored working mill with over 500 years of milling heritage.

Milled from UK-grown organic rye grain, this flour has a distinctive earthy flavour and a dense, moist texture, making it perfect for rye bread, sourdough, and traditional European loaves. The traditional water-powered stone milling method ensures the flour retains its natural nutrients, fibre, and depth of flavour.

Available in a 1.5kg bag, ideal for bakers looking to create authentic rye-based bakes.

Ingredients: rye flour

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Net Unit Of Measure	kg
Net Unit	1.5

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

Recipe: Danish Open Sandwiches (Smørrebrød)

Darryn Bruton

You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious. Here is a simple recipe for you to try on a nice slice of ... Read more

Danish-Style Rye Bread

Darryn Bruton

Danish Rye Bread on a platter upon which is a rye loaf and slices

My Danish-Style Rye bread recipe comes from my 22 years living in Copenhagen, where people either bake or buy rye bread for their family every week. Indeed, most Scandinavians eat rye bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of rye bread for their lunch. It wasn’t until I tried ... 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

100% Rye Crispbread Using A Kruskavel Rolling Pin

Dan Lepard

You get even more texture and crunch if you use our special knobbly crispbread rolling pin known in Sweden as a Kruskavel, the perfect easy-to-use tool for the very best crispbread. Now there are three ways you can tweak this very easy recipe. The first way used in the basic here uses baking powder and oil to give you a combination of speed, lightness and a tender crunch. And if you like, you ... Read more

Dark Mocha Chocolate Cake with Fudge Frosting

Dan Lepard

A very simple, utterly delicious Dark Mocha Chocolate Cake with Fudge Frosting has a great coffee flavour and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick layer of cake easily.Method Line the base of a deep Chicago Metallic ... Read more