Rye Flour Type 997 – Robust Flavor for Your Rye Bread

Rye flour Type 997 brings the characteristic spice and depth to bread that true rye bakers appreciate. With this finely ground flour from controlled cultivation, you can bake juicy rye and mixed breads with a distinct flavor and a stable crumb.

✓ Type 997 – medium milling with full mineral content for intense rye flavor

✓ Finely ground texture – even water absorption for stable doughs

✓ Controlled cultivation – quality you can rely on

✓ Ideal for rye breads, farmer's breads, and mixed breads with 50–100% rye content

✓ Natural souring through longer proofing – no additional sourdough needed, but works perfectly with it

Tip: Rye flour absorbs more water than wheat flour – expect 10–15% higher hydration. For 500 g of rye flour Type 997, use about 350–375 ml of water. The longer proofing of 16–20 hours in the refrigerator develops the full flavor.

Nutritional values (per 100 g):
Energy: 1412 Kj
Protein: 7.88 g
Fat: 1.03 g
of which saturated fatty acids: < 0.33 g
Carbohydrates: 67.83 g
Dietary fiber: 3.5 g
of which sugar: 1.8 g
Sodium: <0.03 g

Allergens: cereals containing gluten