Rye is a cereal rich in soluble fiber that can be grown in northern regions. Rye flour contains little gluten, but natural sticky substances (pantosans) useful for breadmaking. It gives a dough that is more sticky and less elastic than wheat flour.
CHARACTERISTICS
T130
USE
It is traditionally used in baking for gingerbread and in baking for rye bread or “Eastern European” style bread.
Added to other flours it adds a different taste.
How to store organic flour?
As our flour does not contain preservatives and is unbleached, it can be stored in 2 ways:
In the cupboard, it will keep for 4 to 6 months in its original bag.
Warning! Do not put her in an airtight container, she must breathe!
In the freezer, it will keep for about 1 year (and more). You can put it in an airtight container without any problem, because the flour is dormant.
You take out the desired amount for your recipes about 1 or 2 hours in advance for her to wake up!
In any case, always store your flour in a dry place and avoid the fridge.
Product of the Seigneurie des Aulnaies