Since the middle ages rye grain, secale cereale, has been widely cultivated in Central and Eastern Europe and used for traditional bread making.
Our Organic Wholemeal Rye Flour is milled by Doves Farm and is packed by us. It has a distinctive flavour and is still milled the old fashioned way, using whole grains of rye in the stoneground process. It is naturally lower in gluten than wheat, producing close textured breads with a pleasing continental flavour.
This sourdough is sometimes called type 2000 and is a wholemeal flour. Someone told me was this was the type to use to make a starter. That’s the journey to sourdough perfection for us!
Here’s a good read on sourdough baking: Sourdough baking
An important note about Allergens
While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.