Natural whole grain rye flour milled on a stone mill

Wholegrain rye flour, stone-ground

Rye is a grain with a long tradition in European bread-making and a distinctive, slightly sour taste. Our flour is made from rye grown in the Danubian Plain and milled from the whole grain – endosperm, bran and germ – without sifting or removing any part.

What makes this flour special?

• High in fibre: The flour contains 14 g of fibre per 100 g. Rye fibre contributes to normal bowel function. A varied and balanced diet and a healthy lifestyle are important for good health.

• One ingredient only: 100% wholegrain rye flour. No additives, preservatives or flour improvers.

• Stone-ground: The millstones turn slowly and generate little heat, unlike high-speed industrial milling. The grain is milled in a single pass, without subsequent separation into fractions.

• The whole grain, including the germ: The germ contains rye’s natural oils and remains in the flour. This is why wholegrain flour has a richer aroma and a shorter shelf life than sifted flour.

Tips for working with rye dough: Rye contains little gluten, so the dough does not develop an elastic structure like wheat dough. Don’t rely on long kneading – rye dough is stickier and is best handled with wet hands or a spatula. Wholegrain flour absorbs more water, so when substituting it for white flour, add about 5–10% more liquid. For classic rye bread, use sourdough starter – the traditional approach for rye, which also improves the crumb structure.

Storage: Store in a cool, dry place away from direct sunlight. Because of the oils in the germ, wholegrain flours have a shorter shelf life than white flours.

Uses: Traditional country bread, rye rolls, pancakes, muffins and cookies with a rich flavour.