A natural flour with full flavour and nutritional value!

Wholemeal rye flour type 2000 is a flour obtained from full milling of rye grains, preserving the valuable nutrients contained in the bran and germ. It is characterised by an intense, full-bodied taste and a high content of fibre, vitamins and minerals. It is an ideal choice for baking bread, rolls and other baked goods that require a more pronounced flavour. Thanks to its rich nutritional properties, wholemeal rye flour aids digestion and regulates blood sugar levels.

Here are some important nutrients that can be found in wholemeal rye flour:

1. Fibre - Helps the digestive system function properly, supports intestinal peristalsis and maintains a feeling of satiety.
2. B vitamins - Including vitamin B1 (thiamine) and B3 (niacin), which support the nervous system and energy metabolism.
3. Magnesium - A mineral that supports the functioning of the nervous system and muscles, as well as helping to maintain healthy bones.
4. Iron - Essential for the production of haemoglobin, which transports oxygen in the blood
5. Protein - Supports body regeneration and tissue formation.

Wholemeal rye flour has a wide range of uses in the kitchen. Here are some ways in which it can be used:

• Bread and rolls: It is widely used for baking rye bread and rolls, providing them with a full, rich flavour and firm texture.
• Sourdough for bread: It is an essential ingredient for creating rye sourdough, which gives bread its characteristic flavour and prolongs its freshness.
• Pancakes: Wholemeal rye flour is a great ingredient for making healthy wholemeal pancakes and pancakes that are filling and rich in fibre.

Nutritional values per 100g:

Allergens: May contain traces of gluten, nuts, sesame, mustard and soya.

Store in a dry and shaded place. 

Expiry date: min. 1 month unless stated differently in the title or description