Rye is a dark coloured, fibrous flour with a low gluten content and strong flavour.
It is the only non wheat flour with enough gluten protein for bread making. Although it is usually mixed with strong wheat flour to produce a lighter loaf of bread.
Breads made with Rye flour have a distinctive sour tang.
Used to make traditional bread like pumpernickel.
Barley
A cereal grain derived from the annual grass Hordeum vulgare.
Barley contains all eight essential amino acids. These are amino acids that the body must receive from the diet as the body can not produce them.
Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel.
Triticale
A hybrid or combination of wheat (Triticum) and rye (Secale) to achieve the best attributes of both of these cereals.
It has grayish brown oval shaped kernels that are larger than wheat but plumper than Rye.
Triticale’s nutty flavour is similar to that of wheat.
