Lammas Fayre wholemeal rye flour: Stone milled from winter sown rye, grown organically in Bucks and Glos.
This is a genetically diverse 'land race' well adapted to local soils. Rye was the preferred grain of 6th century anglo-sazon settlers and used in a wheat blend for sourdough. The grain is polished and stoneground to make a dark flour suitable for continental style sourdoughs.
BY CHOOSING THIS FLOUR YOU ARE HELPING TO PRESERVE THE BIODIVERSITY OF OUR CEREAL FIELDS AND OUR ECONOMY.
