Organic wholemeal rye flour milled at Redbournbury Watermill on the River Ver, with deep, earthy flavour. Ideal for sourdough — heartier bakes with a naturally moist crumb. 25kg bag.
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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.
