Rye
Rye, or selale cereale, is a hardy crop said to have originated in Eastern Turkey. In Viking times harvesting and storing grain in their inhospitable climate was difficult so rye would be threshed and made into flat cakes with a hole in the middle allowing their unleavened bread to be hung up for storage. During the seventeenth century mixtures of wheat and rye were often planted in the same field so that depending on the weather one or the other would yield well. In a fine dry season the wheat would flourish and in a cold damp season the rye would do better. The resulting crop would be taken to a local miller and ground into flour known as ‘maslin flour’.
Rye can tolerate cold conditions and acidic soils so was grown in Eastern and Northern Europe. It can also survive droughts due to it’s highly complex root system, which absorbs less water than wheat.The crop is often as tall as a man, and the grains are darker than wheat with a greenish tinge.
Rye grain pro
duces dense, close textured breads (such as Pumpernickel) with distinctive characteristics which are very popular in Germany and Scandinavia. Rye flour produces is often mixed with wheat flour so that the dough is not too heavy and sticky.
At Doves Farm we mill Wholegrain Rye, which is our most popular rye flour and makes delicious close textured dark bread or scones. We also mill Light Rye flour which has been sieved from its bran and is good for making cakes and light-coloured breads.
Roggen Mehl 1150
Germany's Roggen Mehl Number 1150 is the equivalent to a medium to dark rye flour. Rye flour is darker than flours made from wheat and it has higher amounts of vitamins B and E.
Rye flour is used most often for breads and bread rolls. It imparts a slightly sour flavor to breads. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low gluten content.
Medium rye flour. Type 1150 Germany's rye flour of type 1150 is equivalent to a medium to dark rye flour. Rye flour is darker than flours
Organic & Non-Organic Rye and Kibbled Rye are available in sacks.
