Marriage's Dark Rye Flour 1kg
£2
£2 per kg
Product information
Country of Origin
Suitable for vegetarians
Recipes
Preparation Time 20 minutes plus proving time
Baking Time 30 minutes
Makes 1 Loaf
Ingredients
200g Dark Rye flour
300g Strong White flour
7g sachet dried fast action yeast
25g oats plus 2 tablespoons for topping
1 teaspoon salt
2 teaspoon mixed spice
6 tablespoons honey
250ml lukewarm water
Method
1. Mix together the flours, yeast, 25g oats, salt and mixed spice in a large bowl.
2. Stir in the honey and 250ml lukewarm water to form a dough.
3. Knead on a floured surface for 5-10 minutes until smooth, then place in an oiled bowl, cover and leave to rest in a warm place for 1 hour.
4. Knock back the dough and shape into a flat oval approximately 22cm long.
5. Roll in the remaining oats, place on a baking tray and leave in a warm place for 1 hour.
6. Using a serated knife, lightly make 5 cuts on the top of the shaped dough.
7. Bake in a preheated oven at 180°C fan/200°C/400°F/Gas 6 for 25-30 minutes or until golden.
Recipe Tip
For extra sweetness, gently fold 75g sultanas into the dough after it has been kneaded.
Package Type
Recycling Information
Other Information
Dark Rye Flour
Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best Before See top of pack.
Origin:
Manufactured in the UK. Flour is made from rye from more than one country
Brand
The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.
Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology.
Rye has a lower gluten content than wheat; used on its own in baking, it will produce a very dense loaf of bread. We produce dark rye flour from the whole grain, with no bran removed during milling.
Marriage's Range includes Organic, Speciality and Stoneground flours.
floursales@marriagesmillers.co.uk
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Manufacturer
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
Return To Address
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
www.flour.co.uk
| Typical Values | Per 100g |
|---|---|
| Energy | 324kcal |
| 1369kj | |
| Fat | 1.2g |
| of which saturates | 0.2g |
| Carbohydrate | 76.9g |
| of which sugars | 6g |
| Fibre | 14.1g |
| Protein | 8.5g |
| Salt | Trace |
Ingredients
Categories
- Dietary & Lifestyle
- Packaging
- Brands
Ratings and reviews
Customer reviews (12)
of 2
Excellent dark rye flour
This is excellent flour. I mainly use it for banana muffins and choc chip cookies - gives a really nice nutty flavour. Also substitute a bit into other cake recipes (too dry if swap the whole lot unless increasing the wet ingredients). Highly recommend.
Makes excellent sourdough rye bread and sour soup
After tentatively experimenting with this wholemeal rye flour, am now a full convert to rye sourdough bread making and Polish rye sour starter (zakwas) and soup (zurek). They are addictively delicious and surprisingly straightforward to make - plus there is a ton of high quality guidance videos and variation recipes on YT if you get bored or stuck.
Best rye
Love this rye flour for my sourdough rye bread. Gives a lovely nutty flavour. High quality.
Wonderful Flour
The taste is so nice and rich.
sublime sourdough starter flour
All marriages flour is fantastic. For a sourdough starter that is strong healthy and stable with a wonderful fruity flavour this is the flour to use. Paired with the marriages organic strong white bread flour the results are wonderful, soft open crumb with a thin crunchy crust
Makes a Yummy Light Rye and Caraway Loaf
This is a dark rye flour with no bran removed during milling. I mix it with strong white bread flour to make a lighter flavoured loaf rather than the full on dense pumpernickel experience. The loaf rises well, with a good crust, has excellent cutting properties, looks appealing, and most of all, it tastes good. I make a lot of bread using a Panasonic breadmaker. I use 350g strong white bread flour with 100g of this Marriage’s Dark Rye Flour on the basic programme (not whole wheat) with the large loaf setting (which is normally used for 500g flour loaves). The other standard ingredients are: 1 tsp dried yeast, 2 tbsp dried skimmed milk powder, 1 tsp salt, 15g unsalted butter and 310ml water (slightly less than the normal 350ml). It does not need sugar, and I found I did not need the 1/4 tsp of vitamin C powder (aka ascorbic acid) which was recommended in several recipes. I also bake a version with an extra 1 tsp of caraway seeds giving a yummy Rye and Caraway loaf that caraway lovers like.
of 2