100% Rye Flour (Stoneground)

Stoneground 100% rye flour is produced by grinding entire rye grains between stone surfaces. The traditional stone milling process ensures the retention of the rye grain’s germ, bran, and endosperm. The result is a nutrient-rich flour with a distinctive, robust flavor. Breads made with 100% rye flour tend to be denser than wheat breads and have a unique sour taste, often found in traditional European rye breads.

Nutritional Information (per 100g):

• Calories: ~325 kcal
• Protein: ~10g
• Carbohydrates: ~75g
  • Sugars: ~1g
• Fat: ~1.5g
• Fiber: ~15g

(Note: Nutritional values can vary based on the specific rye variety and milling process.)

Ingredients: Whole rye grains.

What it is good for:

• Crafting traditional rye breads like pumpernickel and Borodinsky bread.
• Producing baked goods with a deeper, earthy flavor.
• Offering digestive benefits due to its high fiber content.
• Serving as an alternative flour for those with wheat sensitivities (though not suitable for those with celiac disease or gluten allergies).

How to Use:

• Recognize that rye flour can make denser bread than wheat flour, so it’s sometimes mixed with other flours to create a lighter crumb.
• Store in a cool, dry place. Similar to whole grain wheat flour, whole grain rye flour can go rancid more quickly due to its oil content. Storing in the refrigerator or freezer can help prolong its shelf life.

Recipe Idea – Traditional 100% Rye Bread: Ingredients:

• 4 cups stoneground 100% rye flour
• 2 1/4 tsp active dry yeast or instant yeast
• 2 tsp salt
• 2 tbsp molasses or honey
• 1 1/2 cups warm water (might need a bit more or less, depending on the flour’s absorbency)
• 1 tbsp caraway seeds (optional, but traditional in some rye bread recipes)

Instructions:

1. Mix molasses or honey into the warm water. If using active dry yeast, add it to the mixture and allow to sit for 5 minutes until frothy.
2. In a large bowl, combine the rye flour, salt, and caraway seeds.
3. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
4. Place the dough in a greased loaf pan, smoothing the top with wet fingers.
5. Cover with a damp cloth and allow to rise in a warm location for about 1 hour.
6. Preheat your oven to 375°F (190°C).
7. Bake for 40-45 minutes or until the bread sounds hollow when tapped on the bottom.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Diets it fits into:

• Vegan (depending on the recipe)
• Vegetarian
• Dairy-free (depending on the recipe)

Note: While rye flour is often sought out by those with wheat sensitivities, it does contain gluten and is not safe for individuals with celiac disease or severe gluten sensitivities. As with all flours, it’s crucial to ensure it’s fresh by checking for any off-smelling aromas indicative of rancidity.