Stone Ground, Organic Rye Flour

$3.40

Only 84 left!

Make a loaf of Rye bread that would make your Babushka proud with our Stone Ground, Organic Rye flour. Rye, which has been a popular staple in European countries for centuries, is known for its extremely complex flavour profile. Compared to other grains, Rye is highly nutritious and contains very low levels of gluten. Because of its low gluten content Rye is best suited for sourdough. The long fermentation process will reduce denseness and give your Rye bread a much airier and fluffy rise.

Artisan bakers commonly use Rye in combination with other higher gluten flours such as Hard Red Spring to get the best of both flours - light and fluffy loaves with a bold and beautiful flavour. Showcase your diverse baking skills with our Stone Ground, Organic Rye flour.

A 1 lb bag of flour is enough to make about 1 loaf of bread.

Recipes

Salted Rye & Walnut Chocolate Chip Cookies

 

About Our Freshly Milled Stone Ground Organic Flours

Make bread that would make your mom and grandma proud with our stone ground organic whole wheat flours, milled fresh every week. 

Store-bought flour is essentially dead flour. Since the bran and germ are sifted out to make the flour more shelf-stable and is then destined to sit in a warehouse and on store shelves for so long, all of the things that make bread nutritious and delicious are stripped away. 

Our freshly milled Whole Wheat flours contain the bran and germ. The bran and germ contain beneficial oils which gives bread it's wonderful flavour and aroma, as well as the vitamins and minerals that make bread nutritious. Whole Wheat flour only has a shelf-life of about 3 months before it starts to lose its quality, which is why we mill it fresh every week. 

Our flour is made from organic ancient, heritage and whole wheat grains grown by Fieldstone Organics Farm, located only 1 hour away in Armstrong. We grind the wheat berries fresh every week using our artisan stone miller that was hand-made in Austria

Our stone ground miller uses a slow rotating stone to gently grind the wheat berries into a fine unsifted flour. Stone ground is the preferred flour of artisan bakers because the stone doesn't get hot while grinding. Industrial steel mills on the other hand can get very hot and will cook the flour, stripping away nutrients and altering the flavour. 

Surprise yourself and amaze your friends and family with the highest quality, most delicious and most nutritious baked goods imaginable! 

Happy Baking Chef!