For milling this traditional crop, only selected rye is being used. Classic rye breads can be made from the Diamant dark rye flour type 1150. Mixed with the Diamant wheat flour it is also ideally suited for the preparation of mixed rye breads. Baking hint: Rye flour is difficult to process by nature. Therefore, it must leavens before baking, or at least processed with acidic ingredients (for example lemon juice, vinegar or buttermilk). This improves the baking quality – the breads are becoming large, loose and do not collapse.
Store cool and dry.
1kg / 2.20 lbs NET. WT.
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