The Priors Cracked Rye from Foster's Mill is common in Nordic countries and has been produced for recipes that come from that part of Europe. Cracked Rye is a very coarse meal with large chunks of the rye grain remaining intact in the meal. It is typically crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.
Allergens including gluten in bold
Ingredients:organic rye flour
Foster's Mill Flour Specification
Name of Flour:
Â
Prior's Stoneground Organic Cracked Rye
Ingredients:
Ducato Rye Grain 2021 Harvest
Certified Organic:
Yes
Source:
Hammonds End Farm, Harpenden, Hertfordshire
% Protein:
8.16% = strong rye flour
Granularity:
Very Coarse
Suitability:
Recipes requiring a very coarse rye meal
Baking Comments:
This type of meal is common in Nordic countries and has been produced for recipes that come from this part of Europe.
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The Priors Cracked Rye from Foster's Mill is common in Nordic countries and has been produced for recipes that come from that part of Europe. Cracked Rye is a very coarse meal with large chunks of the rye grain remaining intact in the meal. It is typically crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.
Allergens including gluten in bold
Ingredients:organic rye flour
Foster's Mill Flour Specification
Name of Flour:
Â
Prior's Stoneground Organic Cracked Rye
Ingredients:
Ducato Rye Grain 2021 Harvest
Certified Organic:
Yes
Source:
Hammonds End Farm, Harpenden, Hertfordshire
% Protein:
8.16% = strong rye flour
Granularity:
Very Coarse
Suitability:
Recipes requiring a very coarse rye meal
Baking Comments:
This type of meal is common in Nordic countries and has been produced for recipes that come from this part of Europe.
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
