Our Organic Sprouted Rye Flour begins with rye that is organically grown in Ontario, Canada. It goes through a slow soaking and sprouting period to enhance its taste and texture, reduce phytic acid, and make it easier to digest. Next, we carefully dry the sprouted grains to preserve these beneficial changes. Lastly, we finely stone grind the whole sprouted rye kernel, resulting in a flavourful, nutritious, 100% whole grain sprouted flour. This nutritious ancient grain has a deep, distinct flavour that makes hearty, fragrant, traditional baked goods.
Try in sourdough, yeasted bread, muffins, pancakes, cookies, quick bread, brownies, pasta or classic pumpernickel bread. Rye does contain gluten, but has a lower gluten content than wheat. When making breads, rye is often used in combination with wheat flour to help with rising. You can substitute it 1:1 for unsprouted rye flour. However, sprouted flour tends to be thirsty, so your recipe may need extra liquid. You can find recipes here.
Fun fact: rye is also good for the environment! It has deep roots that are able to improve soil health, prevent erosion and help keep weeds at bay.