Rye Flakes
Details
Rye flakes are made by steaming and flattening whole rye grains, similar to the process used for oats. The result is a nutritious, whole-grain product with a mild, slightly earthy flavour and a tender texture. Rye flakes retain much of the grain's fibre, vitamins, and minerals, making them a healthy addition to a variety of dishes.
They can be used in muesli or granola for a hearty breakfast, added to baking recipes like breads, muffins, and cookies, or used as a thickener in soups and stews. Rye flakes are also an excellent option for porridge or as a topping for yogurt, offering a nutritious and filling option for any meal.
Flakes need to breath, please open bags directly after you receive them.
They can be used in muesli or granola for a hearty breakfast, added to baking recipes like breads, muffins, and cookies, or used as a thickener in soups and stews. Rye flakes are also an excellent option for porridge or as a topping for yogurt, offering a nutritious and filling option for any meal.
Flakes need to breath, please open bags directly after you receive them.
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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