Rye, Organic Wholegrain

Hodmedod's British Pulses & Grains

Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.

Complete Product Details

  • Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.

    Cooking instructions

    Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours. 

  • Ingredients

    Rye Grain (Gluten)

    Allergy information

    For allergens, see ingredients in bold

  • Typical values Per 100g
    Energy 1,351kJ (322kcal)
    Fat 2.1g
    of which saturates 0.3g
    Carbohydrate 65.8g
    of which sugars 2.1g
    Fibre 9.6g
    Protein 8.0g
    Salt 0.01g
  • Suitable for vegans and vegetarians

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