M&S Light Rye Flour

M&S Light Rye Flour

Light rye flour for complex and flavoursome bread and bakes.
M&S UPC -29152100

Eat well, Speciality Flour, Ideal for artisanal-style breads, Tangy Flavour, For complex & flavoursome breads & bakes, Ancient Wheat Variety, High in fibre, Suitable for vegans

For more home baking recipe ideas visit: www.marksandspencer.com/homebaking

Deliciously healthy food
Best enjoyed as part of a healthy lifestyle & a balanced varied diet.

United Kingdom

Baker's Tip
Use a blend of rye flour and strong white flour to create a sourdough starter that is full of flavour.

Bag

Bag - Recycle

Full Product Name:
Light rye flour

Storage:
For best before end (BBE), see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Safety Warning:
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Additional Information:
© Marks and Spencer plc

Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin)

Contains Cereals Containing Gluten, Contains Rye
Contains: Rye and Gluten

Suitable for Vegans

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Chocolate Rye Cookies.
8-10 Cookies
Enjoy subtly toasty chocolate cookies for any occasion.
Ingredients list:
200g Dark Chocolate
(70% Cocoa)
125g Unsalted Butter
150g Dark Muscovado
100g Caster Sugar
2 Large Eggs
65g Light Rye Flour
65g Plain Flour
22g Cocoa Powder
8g Baking Powder
1/2 Tsp Salt, Plus Extra for Sprinkling
Oven 180℃ / fan 160℃ / Gas mark 4
Method:
1. Preheat oven to 180°C/Fan 160°C/ Gas Mark 4 and line a baking tray with greaseproof paper.
2. Place the butter and chocolate in a heatproof bowl over simmering water, and allow to melt, stirring occasionally. Once melted, set aside.
3. In a large mixing bowl beat together the eggs and sugars with a handheld electric whisk on a medium-High setting. Beat the mixture for 5 mins until light, fluffy and aerated.
4. Gradually add in the slightly cooled chocolate mixture and mix until well-incorporated.
5. Sift the flours, cocoa powder, baking powder and salt. Gently fold into the chocolate mixture being careful to not knock out any air.
6. Using an ice cream scoop, carefully spoon out the mixture onto the baking sheet. Ensure to leave space between each cookie as they'll spread in the oven.
7. Sprinkle each cookie with flaky sea salt and bake for 12 mins. The cookies will come out of the oven slightly domed and will collapse a little as they cool.
Prep Time: 30 mins
Bake Time: 12 mins