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baking hack #9 - rye flour

7th October 2015 by Ellie

To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...

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To make our deliciously gooey sticky toffee pudding, the taste experts got rid of wheat flour and replaced it with rye flour. This makes it dark and naturally rich. I invented the delicious toffee sauce, and together it comes in at just 138 cals.

Ellie, chief taste expert
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sticky toffee pud

why rye flour?

Rye is a very healthy and nutritious cereal grain packed full of nutrients and health benefits. It contains over 30 percent of the recommended daily amount of fibre, keeping you satisfied for longer. It also contains high levels of magnesium, which helps lower the risk of diabetes and heart disease.

Rye is packed full of essential vitamins, minerals and phytonutrients, and powerful antioxidants that can help to prevent cancer and other diseases.

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how to use rye flour

When substituting rye flour, stick to about 25% dark rye flour of the total quantity of flour - the rest should be wheat flour to make sure you still get the original taste and texture of the recipe. If you’re using medium rye flour you can up this to 33% of the total, and you can go up to 40% with light rye flour. If you’re baking bread it also helps to include some additional yeast.

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By Ellie, chief taste expert.

Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.

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