Single Origin Stoneground Flour
BIO-WHEAT™ Rye flour is milled from the grains of rye. Rye flour is high in bran and soluble fibre content, but low in gluten. For that reason, it won’t produce a well risen loaf of bread. This can be remedied by replacing some of the rye flour in the recipe with one of the wheat flours in the BIO-WHEAT™ range. Rye flour has a distinctive tangy taste and coarse texture. It can be used to prepare rye bread or traditional sourdough bread.
RECIPE: Light Rye Bread
Tried & tested from the Fourie’s kitchen
- 150 g (1 cup) BIO-WHEAT™ Rye flour
- 350 g (2 cups) BIO-WHEAT™ Coarse White flour
- 15 ml (1 tbsp) brown sugar
- 7.5 ml (1½ tsp) instant yeast
- 5 ml (1 tsp) salt
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) oil
- 12.5 ml (¾ tbsp) vinegar
- 400 ml lukewarm water
method: Oven Bake
Mix dry ingredients together. Mix liquids together. Add liquid mixture to dry ingredients and mix together. Spoon into a greased, medium-sized bread pan. Allow dough to rise in a warm place or preheated oven at
40 °C for 30 minutes to 1 hour. Preheat oven to 180°C and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
METHOD: Machine bake
Using the ingredients above, follow the instructions for your specific model of bread machine.
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