有機全麥黑麥麵粉 | 石磨有機黑麥麵粉

I made a loaf of rye bread with this flour, and the texture from the stoneground process was noticeably hearty. The tangy flavor came through perfectly, even in a simple pancake recipe.

This rye flour has a wonderfully tangy aroma that fills the kitchen as soon as you open the bag. Made a loaf of bread with it last weekend and the crumb was dense but surprisingly tender. Definitely my new go‑to for anything that needs a robust, earthy flavour.

The stoneground texture really gives these loaves a hearty, rustic crumb that I’ve missed from supermarket flour. My first batch of pancakes turned out surprisingly light with that subtle tangy undertone. It’s become my go-to for weekend baking.