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