Ingredients : Organic Rye Flour

Contain cereals containing gluten

To produce this flour we gently mill the Rye grains, then slowly sieving out the coarsest bran we create a very light Rye flour which can be used on its own or mixed with Shipton Mill organic White flour. Tradition has it, that Rye and wheat should be mixed together to create a combination favoured by bakers to make Maslin Rye bread.

Ideal for use in rye breads, Scandinavian crisp breads and perfect for use in sourdough breads and starters.

BY APPOINTMENT TO HRH PRINCE OF WALES FLOUR MILLERS

Shipton Mill specialises in supplying high quality organic flours to Artisan Bakers making
the highest quality artisan breads.

Mill produces flours of exceptional quality, without haste and with scrupulous care, using only the best ingredients. For
over 900 years a mill has stood here on the banks of the River Avon. Today it produces a wide variety of speciality flours,
using both traditional grain and traditional methods.

Shipton Mill stoneground flours are ground with traditional French Burr millstones, just as they would have been in
mediaeval times.

Stone-grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained, unlike
steel "roller" milling of white flour where the essential bran and germ is engineered away. The increased heat generated from
roller milling can damage the natural proteins that are essential to producing the finest breads and dough, as well as being
nutritional.