Rye Berries whole kernels 22oz

artisan grains

3574

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.

Suggested Uses:

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
Energy 1,351kJ (318kcal)
Fat 2.1g
of which saturates 0.3g
Carbohydrate 65.8g
of which sugars 2.1g
Fiber 9.6g
Protein 8.0g
Salt 0.01g

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