Rye Flour
Cost per kilo 2,50 €

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Rye flour comes from a grain-like cereal produced by grinding the whole fruit and contains its sprouts and bran. The bakery products he gives us are "heavy", with a hard crust, dark in color with a special characteristic taste. In appearance and texture it resembles whole wheat flour and is usually mixed with other flour. There are many varieties of rye bread that depend on the composition of its flour as well as its admixtures with other flours.

Due to the presence of a little gluten compared to other flours, the dough does not have consistency, does not swell, does not become bulky as we would expect. Either use it plain, or add other flours or leavening agents such as guar gum, yeast, baking soda. It is also used in confectionery and cooking recipes. Ideal flour for kneading by hand, for the baker and for making bread in the hull without kneading, which require only a simple mixing of their ingredients.


In which recipes rye flour is used

Use rye flour either plain or mixed with other flour to make all the bakery products. Make breads, rusks, breadsticks, pies, crackers, cakes, cookies, buns, muffins.

We suggest adding seeds to your pastries, such as flaxseed, sunflower seeds, pumpkin seeds, pine nuts, sesame seeds, nuts, sun-dried tomatoes, cheese, olives, flavor them with sesame seeds, anise. Also, mix all-purpose flour with other flours such as carob flour.

This product may contain traces of nuts, oats, celery, soy and glouten.