Rye Flour
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Organic stone-ground rye flour is a nutrient-dense flour that preserves the grain's bran, germ, and endosperm, retaining its natural fibre, vitamins, and minerals.
Known for its earthy, tangy flavour and rich aroma, rye flour is a staple in hearty, rustic bread, such as traditional rye and pumpernickel loaves. Its lower gluten content compared to wheat flour gives baked goods a dense texture, while its organic certification ensures it is grown without synthetic chemicals or GMOs.
Ideal for health-conscious baking, it offers a wholesome and flavourful foundation for diverse recipes.
Known for its earthy, tangy flavour and rich aroma, rye flour is a staple in hearty, rustic bread, such as traditional rye and pumpernickel loaves. Its lower gluten content compared to wheat flour gives baked goods a dense texture, while its organic certification ensures it is grown without synthetic chemicals or GMOs.
Ideal for health-conscious baking, it offers a wholesome and flavourful foundation for diverse recipes.
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Rye
Rye grows much better in cooler and drier regions than wheat, and also performs well on sandy soils. Rye is a 'light' germinator needing to be sown shallowly into a well prepared seed bed. Compaction or wet feet have a severe effect on rye and yields can slump dramatically if such conditions arise. It is wind pollinated to a substantial degree. This allows the introduction of outside lines which become 'integrated' over subsequent generations –
the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinders raising and therefore it needs to be baked using sourdough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well known type of rye bread, but very often rye is mixed into bread made with other grains.
Our rye flour is a wholemeal flour and milled in Zentrofan mills which produced a very finely milled flour. Learn more about our grain processing.
All rye products are BioGro* certified
the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinders raising and therefore it needs to be baked using sourdough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well known type of rye bread, but very often rye is mixed into bread made with other grains.
Our rye flour is a wholemeal flour and milled in Zentrofan mills which produced a very finely milled flour. Learn more about our grain processing.
All rye products are BioGro* certified