Speciality Flours

Our Rye Flour 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.

Dark rye is generally made up of all parts of the rye which produces a stronger taste, darker colour, and thicker loaf. Ideal for a sourdough starter.

A wholemeal organic rye flour used to make dark rye breads.

Light rye flour is made from the inner section of the rye grain. It doesn’t include any of the husk associated with darker ryes, and this means that the bread it makes will be lighter in colour, taste, and texture.

This is a light rye due to its paler colour as a result of a milling process that removes more of the bran, thereby producing a more refined rye flour. Suitable for light rye breads.

a result of our milling processes that sift out some of the bran in order to produce a more refined rye flour. This type of flour is suitable for light rye breads, and produces a lighter crumb and less dense texture than some of the dark ryes.

Certified organic wholemeal rye flour which is suitable for making real bread (with long fermentation and no additives) and moist fruit cakes and North European spice biscuits.

Unique to Doves Farm, White Rye, secale cereale, is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions.

Our 100 % Rye is now grown on farm at Gilchesters. After 5 years of research we have now established a variety that grows well up here and once milled, this flour has tremendous flavour and great baking quality.

Grown and milled in East Lothian- buy local