Bake Affair
Whole rye flour
Whole rye flour
- full power of grain
- valuable components: the endosperm, the germ, the fibre-rich shell
- characteristic brown color and a strong taste
Because of the greater swelling capacity, a little more liquid is required. In addition, dough made from wholemeal flour takes a little longer to swell.
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Important to know...
What makes rye flour so special
Rye flourDue to its enormous fiber content, it makes a valuable contribution to a healthy and balanced diet.
The characteristic rye grain also contains a high proportion of nutrients and B vitamins. It stimulates digestion and lowers cholesterol levels. After wheat, rye is the second most important bread grain and for good reason. Its hearty and strong taste provides the basis for a rustic bread.
Austria’s diverse bread culture is based on these two components.
Where the rye for our rye flour comes from
For our rye flour varieties, we use a healthy mixture of rye grain from the immediate vicinity of our mill and the Waldviertel region. Before being accepted, every delivery is checked for all important parameters in order to meet the high quality standards of our flour.
The rye plant itself is very undemanding and thrives even on sandy and acidic soils. The Waldviertel climate in the northern part of Lower Austria is ideal, so we prefer to use grains from this region.
In contrast to rye flour,wheat flourno gluten structure. The types of rye have changed a lot over time. In the past, sourdough was used to improve the baking properties of rye flour, today it is used to give rye bread its characteristic taste.
Our careful handling of the grain and gentle processing into first-class rye flour guarantee a product with the best baking and bread properties.