Rye, FLOUR (VI Grain), Organic


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Vancouver Island Grain & Milling

Rye Kernels ,FLOUR

VIGrain are a grain milling and storage facility located in Port Alberni. All profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. One of their goals is to promote interest in growing and marketing locally grown grains.

The grain products that VI Grain sells are of the highest quality. They buy directly from Certified Organic grain farms and do their own milling. These grains are then kept in a refrigerated and humidity controlled environment for the maximum in quality control. This gives  VI Grain the ability to maintain the largest inventory and variety of “Certified Organic” grains on the Vancouver Island.

Whole grain rye is 12% protein, is rich in B-vitamin complex, and provides generous amounts of iron, calcium, phosphorus and potassium. Overall, it contains higher concentrations of these nutrients than does whole wheat. Rye has the highest amount of lysine of all grains.  The protein value of rye bread is considerably lower than that of wheat bread. Rye is low in gluten and is usually combined with additional Vital Wheat Gluten or a high gluten grain such as Wheat.

Origin: Canada

Production: unprocessed, whole kernel

Rye is a cereal grain that has been cultivated for thousands of years. Its origins can be traced back to the region of present-day Turkey and surrounding areas. Rye was a significant staple crop in various parts of Europe, especially in northern and eastern regions where it thrived in colder climates and poorer soils. It has a long history of cultivation for its hardiness, adaptability, and nutritional benefits. In medieval times, rye became a crucial grain, providing sustenance for many communities, and was commonly used to make bread.

Whole grain rye is a nutrient-dense food that is a good source of complex carbohydrates, dietary fibre, and various essential nutrients such as B vitamins (thiamin, riboflavin, niacin, and B6),
iron, magnesium, and phosphorus. It also has a lower glycemic index than wheat. Organic whole grain Rye is a Non-GMO grain meaning it has not been genetically modified.

Whole grain rye can be used in a variety of dishes, including as a substitute for rice or other grains, added to soups and stews, or cooked into cereals and porridge, similar to oatmeal. These dishes can be flavoured with various ingredients, such as fruits, nuts, and sweeteners. Whole grain rye can also be ground into flour and used for baking bread, crackers, and other baked goods. Rye is a nutritious and tasty addition to bread however when used on its own it will create a dense loaf with strong flavor. For this reason it is typically blended with wheat flour. It can also be used to make fermented foods, such as sourdough bread and kvass. Sourdough starter often calls for rye flour for its feed. Sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, allowing fermentation to occur. This natural fermentation process gives sourdough its characteristic tangy flavor, along with improved digestibility and potential health benefits.

Overall, whole grain rye is a versatile and nutritious food with a distinct, earthy flavor and a slightly dense texture, contributing to its unique taste in various culinary applications.


Additional information

Weight 0.00 kg

20kg, 2kg


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