Viron's organic stoneground light rye T130 flour (semi-wholemeal - some bran removed). It is perfect to make rye breads with 100% of rye flour, or to blend with other types of flour. Ideal in sourdough blends it gives a rustic element for highly flavoured, country loaves.
Allergens: For ingredients containing allergens see those highlighted in bold
Ingredients: organic rye flour
Average protein: >6%
Continue Reading
Viron's organic stoneground light rye T130 flour (semi-wholemeal - some bran removed). It is perfect to make rye breads with 100% of rye flour, or to blend with other types of flour. Ideal in sourdough blends it gives a rustic element for highly flavoured, country loaves.
Allergens: For ingredients containing allergens see those highlighted in bold
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
