Native Rye Flour (12.5kg)

(2 customer reviews)


Temporarily unavailable. Please use the alternative Kells White Rye from the Kells online store.

Irish grown rye. Milled using a traditional stone grinding method, and then sifted to give a plain or cream flour ideal to use in soda bread, fermented bread, scones, pastry or even cake.


Out of stock

SKU: 2175 Category:
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Actual product packaging supplied may differ from image.


Ingredient Declaration: Rye Flour (plain)
Allergen information: Cereal containing gluten (rye). Packed in a premises that also handles wheat.
Suitable for Vegans: Yes

Additional information

Weight12.5 kg
Nutritional Information

Typical values per 100g of the product supplied by Kells Energy: 335kcal / 1416kj Fat: 1.7g (of which saturates): 0.4g Carbohydrate: 66g (of which sugars): 1.0g Fibre: 12.0g Protein*: 8.5g Salt: Trace *Protein is for nutritional information only and should not be taken as an indication of gluten forming the protein.

Shelf Life

Kells does its best to deliver flours with a long a ‘best before’ life as possible. The actual best before on a flour can vary depending on when the flour was milled before the order was placed. Kells guarantees at least 1/3rd of the full best before shelf life of a flour given at the time of milling. To find out more about the minimum best before shelf life you can expect on flours from this webshop and what the ‘best before’ actually means please open our ‘Questions Answered Here’ section at the bottom of each shop page ( ). Normally Kells supply flours with a ‘best before’ life far longer than the minimum guaranteed.

2 reviews for Native Rye Flour (12.5kg)

  1. Philippe (verified owner)

    I have used this flour in combination with the T65 to make sourdough bread. It gives a great and tasty result. It is a bit harder to work as it gives a wetter dough, but the result is worth it.

    • Shop Manager

      Hi Philippe,
      Many thanks for your comment. Independent feedback like yours is so helpful to other bakers who may not be as familiar with our products as you are. Happy bakinf from all at Kells.

  2. Ilze Merkele

    From this flour I bake sourdough bread. Traditionally, Soviet bread was called “Kirpichek”. People who remember this taste will understand me.

    • Shop Manager

      Hi Ilze, thank you for your comment. Independent feedback like yours is so helpful to bakers who are not as familiar with our products as your are. Happy baking from the Kells team.

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