Organic Dark Rye Flour
$14.00 – $84.00
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Our organic Dark Rye Flour contains the entire rye seed or berry. It is a full-flavored flour that is perfect for hearty, peasant-style breads and for the production of natural rye starters and sourdoughs. The addition of rye flour (common in many hearty French-style breads) gives bread great color, texture and a fine crust. (Traditional recipes for french-bread still call for the addition of a small amount of rye flour to help extend shelf life.) Dark rye retains much more of the protein, vitamins and minerals than light rye as nothing is removed (or added) during the milling.
Our organic dark rye flour is organic and non-GMO, is an excellent source of fibre and a source of iron. Milled in a nut and peanut free environment.
Nutritious Dark Rye Flour Great For Added Colour, Texture, And Taste
As an organic crop, rye is invaluable because of its weed suppressing properties. As it's name suggests, Fall Rye is seeded in the fall after the other crops have been harvested and it starts to grow early the following spring thereby getting an early jump on weeds. Rye also is purported to have allelopathic qualities and is often identified as a crop species that is a good suppressor of weeds.
Historically, rye flour is second only to wheat for use in bread baking. It makes the characteristically dark, dense and rich black-breads that are so common in many parts of Europe. Its distinct and earthy flavour continues to be very popular in European communities.
Rye flour does contain some gluten, but it is of a lesser quality and reduced amount than that found in wheat flour. For this reason, many rye breads are made with a combination of All-Purpose, Whole Wheat and Rye Flours. For a lighter, more conventional leavened bread, use no more than 25% rye flour by weight for total flour content with white and/or whole wheat flour making up the balance. If this is your first time making rye bread, it might take a couple of tries to get the blends just right, but when you do, the results will be very rewarding!
Russian Rye Bread Machine Bread
1 cup water
3/4 cup buttermilk
3 tablespoons Highwood Crossing Organic Canola Oil
1 teaspoon salt
3 tablespoons molasses
2 1/3 cups Highwood Crossing Organic All-Purpose flour
1 1/4 cups Highwood Crossing Organic Rye Flour
3/4 cup Highwood Crossing Organic Rolled Oat Flakes
2 tablespoons cocoa powder
1/2 teaspoon pepper
1 1/2 teaspoons instant yeast
Put ingredients in bread machine and turn to dough or whole wheat cycle. When cycle is complete, tap out dough onto lightly floured area and let rest 5-10 minutes. Shape into a ball and place on parchment paper. Cover with large bowl or plastic bag and let rise 1 hour. Dust lightly with flour, slash top in an x, and Bake at 400ºF for 25-35 minutes.
Makes 1 loaf