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Rye Flour
  • Rye Flour

    With a distinct flavour and texture, rye bakes into a heavier style loaf. It grows wild in central and eastern Turkey, where it has been found at some sites dating back to Neolithic times. It is still widely cultivated in the colder climates of Russia, Scandinavia and Germany and deserves to be better known here in Australia. A slice of true rye loaf served lightly toasted with scrambled egg, and perhaps a slice of salmon, is a fabulous simple supper treat. For a lighter loaf, blend rye with other wheat or spelt flavour.   


    The earthiness of rye flour complements dark chocolate beautifully. It also pairs well with sweet fruit like plums, cherries and apricots.


    Pliny the Elder said some unkind things about rye. We’d like to respectfully disagree. Guessing he hadn't tried Chocolate Rye Biscuits…

    • SOURCE

      Grain supplied by Burrum Biodynamics. Tania and Stephen are leaders in regenerative agriculture. They're generous in sharing their knowledge and produce grains, legumes and pulses with fabulous flavour, grown in healthy soils and filled with nutrients, not chemicals.


      If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.


      Available for posting.

      Also available for collection at the Castlemaine, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan. 

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