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Rye flour

Extraordinary nutritive value and characteristics of rye flour are very important in one’s diet. The rye grain is rich in vitamin E, B complex vitamins, organic materials and minerals.
It is extraordinary useful in the diet of diabetics and people suffering from cardiovascular diseases, and it also has a calming effect on the nervous system. A very important ingredient is amino acid lysine. Apart from high level of minerals and iron, rye four has high levels of B group vitamins and vitamin E.
Its value is most similar to that of wheat flour, but it has a lot less gluten which is why they mix when making bread. Products taste bittersweet.

Packaging: 1 kg, 5kg and 10kg.

Measure unit Amount
Energetic value kcal 335
Energetic value kJ 1400
Total proteins g 9
Total fat g 2
Total carbohydrates g 75
Moisture Content g up to 15%
Level of Acidity g up to 5%
Content of fat g up to 1,9%

The energetic and nutritive values are calculated per 100 g of product.


1 kg rye flour
20 g fresh yeast
800 ml tepid water
20 g sea salt


Preheat your oven to 200ºC.
Dissolve the yeast in a little of the tepid water.
Mix the salt with the rye flour then make a well and mix in the dissolved yeast.
Make a well in the rye flour and pour the dissolved yeast and the remainder of the tepid water into this.
Knead together for about 20 minutes until smooth then leave to rise for 2 hours in a warm place.
Knead the dough lightly then make a round loaf and leave it to rise with the folded side rather than the smooth side facing up.
After 30 minutes flatten the dough once more then turn it and leave it to rise for a further 30 minutes.
Place a small container of water in the bottom of your oven and bake the loaf for 25 minutes.
Turn the oven down to 180ºC and bake for 10 more minutes.
When ready the Rye bread will make a dry hollow sound as you tap it with you knuckles. Leave to cool on a wire rack.