Grain Type: Organic Rye
Grown in: Scotland, Ontario, Canada
Uses: Sourdough, yeasted breads, cookies, cakes, quick breads and brownies
Taste: Robust, buttery
This nutritious ancient grain has a rich flavour that makes hearty, aromatic baked goods. Our light rye has been sifted with an extraction of 80% for a lighter taste and texture.
Why sprouted flour?
Our rye goes through a slow soaking and sprouting period to “pre-digest” the grain, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients from whole grains. It also enhances the taste by reducing bitterness (saponin) and bringing out rye’s rich, complex flavour. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
How to use sprouted rye flour
Sprouted rye flour can replace non-sprouted rye flour, or a portion of whole wheat flour. Sprouted rye is low in gluten and makes wonderfully soft, chewy cookies and brownies. In breads, rye is often used in combination with wheat to help with rising, or as a high percentage for dense, hearty loaves. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. We also offer lots of delicious recipes on our recipe journal using sprouted rye flour, you can find them here.