Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
If cook for mix into meal or salad, Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Mockmill milling scale: 1 Fine flour
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.1g|
5.0 / 5.0
(1) 1 total reviews