Rye, Organic Wholegrain
Hodmedod's British Pulses & Grains
£2.69
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
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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.
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Ingredients
Rye Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g Energy 1,351kJ (318kcal) 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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