New Zealand Rye Grain
Categories
$1.38 per 250g
Serving Size
50g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 650kJ | 1300kJ |
| protein | 5.7g | 11.4g |
| fat total | 1.3g | 2.6g |
| fat saturated | 0.5g | 1.0g |
| carbohydrates | 25.7g | 51.3g |
| sugars | 0.9g | 1.7g |
| sodium | 2.5mg | 5.0mg |
| dietary fibre | - |
Ingredients
Ryecorn
Allergens
No known Allergens. This product may contain traces of Allergens.
Country of Origin
New Zealand
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight.
Shelf Life
Up to 12 months when stored as above. See Best Before date.
How to Use
Rye Grain can be sprouted and enjoyed in salads and wraps, or used in raw cracker and Essene bread recipes. Whole activated grains can be added directly to multi-grain dough mixes. This rye is also perfect for grinding, to produce fresh wholegrain all-purpose flour for baking or general cooking recipes. It is deliciously good in bread rolls and loaves (including sourdoughs), fruit buns, cakes and pie-crust pastry. Rye grain can also be cooked and used as an ingredient in salads, soups, hotpots, or puddings. Bring 1-part rye and 3-parts water to the boil in a covered pot. Simmer for 30 minutes before turning heat off. Leave to stand with the lid on, for 8-12 hours. Drain excess liquid and use immediately, or refrigerate in an airtight container for up to 3 days. Alternatively, add rye directly to plenty of stock or broth and simmer for about 3 hours, or until tender. Rye grain can be pre-soaked for several hours to reduce cooking time.
