Demeter and BioGro certified Organic Rye Flour
The flour is Zentrofan milled. This is a very gentle method of producing a fine stone ground product without damaging nutritional qualities through undue heating.
Rye grows much better in cooler and drier regions than wheat, and also performs well on sandy soils. Rye is a ‘light’ germinator needing to be sown shallowly into a well-prepared seed bed. Compaction or wet feet have a severe effect on rye and yields can slump dramatically if such conditions arise. It is wind pollinated to a substantial degree. This allows the introduction of outside lines which become ‘integrated’ over subsequent generations – the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinder raising and therefore it needs to be baked using sourdough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well-known type of rye bread, but very often rye is mixed into bread made with other grains.