Medium-dark organic rye flour is particularly suitable for blends. Adding small amounts of rye flour gives breads made from wheat or spelt flour a more intense flavor. From a rye flour content of about 40%, sourdough should be added to the bread dough, otherwise the bread becomes too firm. Sourdough bread is characterized by a strong, somewhat sour taste. It also has a longer shelf life than wheat bread.
This rye flour comes from Swiss organic cultivation (Bio-Knospe label) and EU Knospe rye. The Tschudi family has been running the Altbachmühle in Wittnau (Fricktal) since 1760 now in the 8th and 9th generation.
Rye flour contains gluten.
