Doves Farm Organic Rye Wholemeal Flour 1Kg

€3.05

Code DOVM022

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Product Information

• 100% organic
• Wholegrain
• Ideal for making close-textured breads, cakes and biscuits
• Vegan
• Soil Association certified 
• Kosher certified

Ingredients & Nutritional Information

Rye* 

Allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. May contain traces of barley, wheat.  Milled in the UK with EU & Non-EU rye. 

*Organic produce.

Typical values	per 100g
Energy	1395kJ
	330kcal
Fat	1.6g
of which saturates	0.3g
Carbohydrate	66g
of which sugars	1.2g
Fibre	14g
Protein	6.3g
Salt	0.03g

How to Use Product

Wholemeal Rye, Chocolate and Almond Loaf Cake recipe by Doves Farm

Ingredients:

CHOCOLATE ALMOND CAKE

• 75g Doves Farm Organic Wholemeal Rye Flour
  
• 75g ground almonds
  
• ½ tsp cinnamon
  
• 75g plain chocolate
  
• 75g unsalted butter
  
• 25g glacé peel
  
• 3 eggs
  
• 100g caster sugar
  
• butter, for tin

COCOA ALMOND TOPPING

• 15g butter
  
• 15g cocoa
  
• 50g caster sugar
  
• 2 tbsp cream
  
• ½ tsp vanilla extract
  
• 10 blanched almonds

Method:

Oven temp: 180°C, Fan 160°C, 350°F, Gas 4

Chocolate Almond Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of a 500g/1lb loaf tin or insert a cake liner.
3. Put the flour, ground almonds and cinnamon into a bowl and stir to combine.
4. Break the chocolate into another bowl, add the butter and melt together gently.
5. Finely dice the glacé peel with a knife or in a blender.
6. Put the eggs and sugar in a mixing bowl and beat until they thicken slightly.
7. Add the diced glace peel and melted chocolate and beat well.
8. Stir in the prepared flour and ground almonds.
9. Tip the mixture into the prepared tin and smooth the top.
10. Bake for 45-50 minutes.
11. Allow to cool in the tin for 15 minutes before turning it out onto a cooling rack.

Cocoa Almond Topping

1. Put the butter, cocoa, sugar, cream and vanilla extract into a saucepan over a medium heat and stir until dissolved. Simmer gently for 6-8 minutes then remove from the heat.
2. Allow to cool, stirring occasionally until it thickens.
3. Beat until smooth and glossy then spread it over the cold cake.
4. Press the ten blanched almonds onto the top of the cake before the icing sets.

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

The information provided across our website is not a substitute for medical advice or diagnosis. Please make sure to always consult your primary healthcare provider before starting any new supplement or product. Specially if you are taking any medication, are pregnant or breastfeeding.

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