3574
$40.00 HKD
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Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Suggested Uses:
If cook for mix into meal or salad, Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Mockmill milling scale: 1 Fine flour
Typical values | Per 100g |
Energy | 1,351kJ (318kcal) |
Fat | 2.1g |
of which saturates | 0.3g |
Carbohydrate | 65.8g |
of which sugars | 2.1g |
Fiber | 9.6g |
Protein | 8.0g |
Salt | 0.01g |
5.0 / 5.0
(1) 1 total reviews