Whole rye flour is a bread baker's delight. The flour is obtained by grinding the whole grain in a flour mill, so it retains the fiber and all the nutrients. Whole rye flour is most often used to bake rye bread.
Coarse rye flour (all parts of the grain)
Price range: 1.69€ through 28.45€
Coarse rye flour is a bread baker's delight. The flour is obtained by grinding the whole grain in a flour mill, so it retains the fiber and all the nutrients. Coarse rye flour is most often used to bake rye bread.
| Weight | 1 kg |
|---|---|
| Dimensions | 11.5 × 7 × 16 cm |
| Country of origin | Lithuania "Zelbukis" |
| Nutritional value per 100 g | Energy value 1257 kJ / 300 kcal |
| Allergens | Rye GLUTEN |
| Storage conditions | In a dry, cool, well-ventilated place. |
| Size | 1kg, 5kg, 10kg, 25kg |
Recipes
Making rye sourdough
We are often asked how to bake our own rye bread. Maybe we have sourdough and can share it? Feeling a great interest and desire to bake our own and spread the aroma of bread in the kitchen, we decided to share and advise you on how to make rye bread sourdough at home. We are not professional bakers, but just like you, so we will tell you very simply.
You will need:
1 cup whole grain Zelbukis rye flour
1 cup water (room temperature)
Mix it all together (it should be the consistency of sour cream). Cover with a towel. Store at room temperature, in a quiet place. The next day, don't forget to add a couple of tablespoons of flour and a little water (we always add the same amount of water as the flour). Repeat this for 3-4 days.
Don't panic if it doesn't seem to be growing in the first few days and it smells bad. That's how it should be. Later, the fermentation bacteria will take over and your sourdough will really grow. You just need to be patient and, of course, remember that sourdough ferments and needs to be looked after. Another job 🙂
After 3-4 days, we double or triple our sourdough by adding a glass or two of flour and warm water (a glass). We mix it and leave it again at room temperature, in the same place for 12 or 24 hours. until it ferments. After that, we set aside some of the sourdough for another time (we keep it in the refrigerator to stop the fermentation process). There is no need to cover it tightly. The sourdough needs to get some air, that's how it stays alive. And then, we find the largest clay bowl in the bottom drawer or cupboard, take Zelbukis whole grain rye flour and go bake rye bread. Delicious!
