Organic kibbled Rye (10 kg)
Organic kibbled Rye (5 kg)
Organic kibbled Barley* (5 kg)
Organic kibbled Barley* (10kg)
Organic kibbled Wheat (5 kg)
Organic kibbled Wheat (10 kg)
Organic kibbled Wheat (2 kg)
Organic kibbled Barley* (15kg)
Organic kibbled Rye (2 kg)
Organic Kibbled Wheat (15 kg)
Kibbled Rye
Kibbled Barley
Organic kibbled Barley* (2 kg)
Buy Kibbled Wheat
About Grain Processing
Rye
the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinders raising and therefore it needs to be baked using sourdough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well known type of rye bread, but very often rye is mixed into bread made with other grains.
Our rye flour is a wholemeal flour and milled in Zentrofan mills which produced a very finely milled flour. Learn more about our grain processing.
Flakes need to breath, please open bags directly after you got them.
All rye products are BioGro* certified
Baking with Rye
We personally like a wheat/spelt 80% rye 20% bread very much. The bread stays longer moist and is very tasty.
Friends of ours make a 100% rye bread. It needs a bit of patience to produce: recipe for about 4 loaves
Sourdough needs to be prepared or bought.
Grind 8 cups of Milmore whole rye or mix Milmore rye flour 2/3 with 1/3 of kibbled rye, add 1½ cup sourdough, gently stir to make a moist slurry, plenty of moisture activates the dough. Place it in a warm place, leave for 6-8 hours, cover to prevent surface drying.
Optional: Put 2-400 g of seed separately (linseed, sunflower, pumpkin etc) to soak at the same time.
The slurry will have risen and be well fermented containing plenty of air bubbles.
(Take out ½ cup sourdough starter for your next bread; add to this lukewarm water and 1 cup rye flour – drier consistency this time to slow fermentation processes. Leave for a while in the warm, then place your sourdough starter in the fridge for a fortnight for use in your next bread).
To your prepared dough add another 6 cups of rye flour, add 4-6 tsp salt, add the seeds you soaked earlier; gently stir to make a moist slurry.
Gently transfer the mixture into greased bread forms. They should be half full. Place in a warm place, cover to retain moisture and leave for 2-4 hours. Heat the oven to 220 degree C. Place the bread into the oven and pour some water for moisture onto the bottom of the oven. Bake for 10 mins, then reduce the temperature to 180 degrees and bake for about 45 min more. Open the oven door, but leave the bread in the oven to gently lose heat for 10 min. Take the tins out of the oven and tip out the bread. Check if cooked by knocking underside of bread – it should sound hollow. Place on a grid to cool off, then in an earthenware bread container with small air vent on top to keep your rye bread fresh for a fortnight.
Supplies for your garden and domestic animals * chook ba...
Buy Our Grain Products
We grow, harvest and process several varieties, all of which are available for purchase from this website.
Baking Rye Bread
Organic Barley Semolina* (2 kg)
Organic Barley Flakes* (10 kg)
... Thank you so much. Your barley is so so delicious. SS
Organic Barley Flour* (20 kg)
Organic Barley Flour* (5 kg)
Organic Barley Flour* (25 kg)
Whole Barley
You can use whole barley for sprouting for human consumption.
Apart from that you use is for feeding chooks and other animals.
Naked Barley
Organic Pearled Barley* (5 kg)
Organic Barley Flakes* (5 kg)
Organic Pearled Barley* (2 kg)
Organic Barley Semolina* (15 kg)
Organic Barley Semolina* (10 kg)
Barley
The grain is covered by an outer seed coat that covers the bran layer, a large starchy endosperm, and an oil-containing germ. The hull and bran are removed by a process called pearling. Once pearled it can be further processed to flour, semolina or flakes.
Barley flakes are ideal ingredients for muesli – or even an excellent replacement for oat flakes – they are sweeter with a lower fat content. Try making 'granola' - lightly toast with a few raisins, a drizzle of honey, sunflower or pumpkin seeds and perhaps some nuts.
Flakes need to breath, please open bags directly after arrival.
All Barley products are BioGro certified
Organic Barley Flour* (2 kg)
Orgnic Pearled Barley* (25 kg)
Organic Barley Flakes* (15 kg)
Organic Barley Semolina* (5 kg)
Organic Barley Flour* (10 kg)
Whole Barley
Organic pearled Barley* (15 kg)
Organic Barley Flour* (15 kg)
Organic Pearled Barley* (10 kg)
Stock Food - Whole Chook Barley, out of stock for this season until February 24, but chook wheat available!
Chook barley is suitable as an organic substrate for Mushroom growers!
Unfortunately out of stock for now!