The rye grain is closely related to wheat* and barley and behaves in a similar way. The grain can be rolled and eaten in warm milk, much like porridge oats. It can be milled into flour for bread and biscuit making. Rye has also been used for making alcoholic beverages over the centuries.
Rye has a heartier flavour to wheat. The rye wholegrain is a good source of fibre, protein, manganese and phosphorus.
*If you are sensitive to eating wheat or gluten, then the Rye grain would not be suitable for you.
Whole Rye Grains - Organically Grown (UK)...
Dark grains that make an excellent addition to stews, can be used instead of rice or can be milled into a flour.
Wholegrain rolled rye flakes...
Dark rye flakes have a robust nutty flavour. These are great for muesli, bread recipes and dense crackers.
A Robust Granular Flour...
- Mild flavoured, stone milled grain.
- Ideal for breads, pancakes and savoury dishes.
Light Organic Rye Flour...
Fine, rye flour with much of the bran removed. Excellent for rolls and flat breads.
Ready Sliced Wholegrain Rye Bread
Wholegrain rye bread with hemp seeds, but no added yeast
Wheat-free, wholemeal rye bread with sunflower seeds
Wheat-free, wholemeal rye bread with amaranth and quinoa.
Wheat-free bread with sprouted seed mix.
Wheat-free bread with flax seeds.
Finn Crisp Harvest Slims are a thinner rye-based crispbread, suited to both sweet and savoury toppings.
Finn Crisp Multigrain are thin rye-based cripsbread made wholegrain Oat flour, Barley flour, Millet and Poppy Seeds. They have a mild nutty flavour.
Finn Crisp Original Rye is a wholegrain, thick crispbread, which makes the basis of a hearty and filling snack. You can also break it up and use it as croutons in soup.
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