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Organic Whole Rye Flour - Stoneground, Australian
Organic Whole Rye Flour - Stoneground, Australian
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Our Organic Stoneground Whole Rye Flour is made from whole rye grains, gently ground using traditional stone milling, retaining all the bran, endosperm, and germ. This creates a nutrient-rich flour with a distinct earthy, nutty flavor and lower gluten content, perfect for denser, moister baked goods like sourdough and rye breads.
- 100% Australian Grown: Sourced from farms committed to sustainable, organic practices.
- Organic and Pure: Unbleached, chemical-free, non-GMO, with no preservatives.
- Milling Process: Stone milled at Wholegrain Milling in Gunnedah, NSW.
- Protein and Amylase Content: 10%—ideal for sourdough and artisanal baking. Its high amylase content makes it ideal for fermentation in sourdough starters.
Its robust rye flavor pairs beautifully with molasses, chocolate, and spices, making it versatile for both bread and pastry baking.
Ingredients & Allergens
Ingredients & Allergens
Ingredients: Organic Rye Grain
Recipe & Usage
Recipe & Usage
Rustic Rye Bread
Ingredients:
300g Organic Stoneground Whole Rye Flour
200g bread flour (for a lighter texture)
10g sea salt
7g dry yeast
350ml warm water
1 tbsp honey or molasses (optional for a touch of sweetness)
1 tbsp olive oil
Instructions:
1. Activate the Yeast: In a bowl, mix the warm water, yeast, and honey/molasses. Let it sit for 10 minutes until foamy.
2. Mix the Dough: In a large bowl, combine the rye flour, bread flour, and sea salt. Gradually add the yeast mixture and olive oil. Mix until a rough dough forms.
3. Knead: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Rye dough will be stickier than wheat dough, but kneading helps develop the gluten.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Shape and Second Rise: Punch down the dough, shape it into a loaf or round, and place it on a baking tray or in a loaf tin. Cover and let it rise again for 30-60 minutes.
6. Bake: Preheat the oven to 220°C (425°F). Bake the bread for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack before slicing. Enjoy with butter or your favorite toppings!
Sustainability
Sustainability
Using stoneground flour, like Organic Stoneground Whole Rye Flour, is a sustainable choice because the traditional milling process consumes less energy than modern roller milling. It preserves more of the grain's natural nutrients and reduces food waste by keeping the bran, germ, and endosperm intact, supporting both your health and the planet. Additionally, sourcing flour from organic, sustainably-farmed grains reduces the environmental impact by avoiding synthetic pesticides and fertilisers.
Nutritional Panel
Nutritional Panel
Nutritional Information (per 100g):
• Energy: 1334 kJ
• Protein: 12.4 g
• Fat (Total/Saturated): 2.3 g / <0.1 g
• Carbohydrates: 54.9 g
• Sugars: 1.4 g
• Fibre: 6.4 g
• Sodium: 4 mg
Storage and Shelf Life
Storage and Shelf Life
Storage: To maintain freshness, refrigerate or store the flour in a cool, dry place. Place in jar or airtight container.
Great fresh product loving it for bread