Doves Farm Organic White Rye Flour

Rye has been widely grown throughout Central and Eastern Europe since the Middle Ages. Our White Rye Flour can be used in place of regular white flour and adds delicious flavour to your sweet and savoury baking.

Organic, Mildly tangy in flavour, this soft, off-white ancient grain flour is great for all baking, Kosher - KLBD, Parve

Thank You.
We are so pleased you've chosen to bake with our organic flour! For hundreds of delicious recipes visit us at dovesfarm.co.uk

United Kingdom

Always cook flour before consumption.

Bag

Bag - Recycle

Full Product Name:
Organic White Rye Flour

Storage:
Best before: see top.
Roll down the top after use and store in a cool dry place.

Origin:
Milled in the UK with EU & Non-EU rye

Additional Information:
EU Organic - GB-ORG-05, EU/non-EU Agriculture

Rye*, *Organic produce

May Contain Barley, Contains Rye, May Contain Wheat
May contain traces of Barley, Wheat.

Organic; Kosher

Doves Farm

Organic works with nature and helps protects our planet. Its high standards encourage healthy soil and habitats, so bees, birds, butterflies and other wildlife can flourish. That's why we've been pioneers of organic since 1978.

We also love home baking and believe it is a great choice for our healthy and wellbeing. Not only can you pick the best local and seasonal ingredients and know exactly what goes into your food, it is an enjoyable activity and a great way to treat family and friends.
Clare & Michael
Founders, Doves Farm

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.
dovesfarm.co.uk
Facebook, Twitter, Pinterest, Instagram @dovesfarm

Herby Rye Scones - Makes 6-8

220°C, Fan 200°C, 425°F, Gas 7
200g Doves Farm Organic White Rye Flour
4 tsp Baking Powder
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme
1 tsp Sugar
1/2 tsp Black pepper
4 tbsp Olive oil
125ml Water
Flour, for dusting

1. Dust a large baking tray liberally with flour and pre-heat the oven.
2. Sieve the flour and baking powder into a mixing bowl, add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
3. Add the oil to the bowl and using a fork, blend everything together until the mixture resembles breadcrumbs.
4. Gently add the water, stirring to form a soft sticky dough. Do not over-mix.
5. Gather together the dough into a rough ball and transfer it to the prepared baking tray.
6. Dust the top with flour and gently flatten the dough with your hands, into a circle 2cm/ 3/4" thick.
7. Cut the dough into six wedges pushing them apart with the knife to make a 25mm/1" space between each.
8. Bake for 18-20 minutes.
9. Transfer the triangular scones to a wire rack to cool.