Rye Wholemeal Flour – Whole Grain with Robust Flavor for Dark Breads

Pure wholemeal rye flour is your ingredient for aromatic, moist breads with a characterful crumb – whether pure as wholemeal rye bread or mixed with lighter flours for individual flavor notes.

✓ Whole grain from controlled cultivation – without additives or blends

✓ Robust rye aroma – intense seasoning and deep flavor notes

✓ Moist, dense crumb – natural freshness preservation due to high mineral content

✓ Versatile – pure or mixed with wheat flour and rye flour Type 997

✓ High fiber content – 14 g per 100 g for health-conscious baking

Tip: For wholemeal rye bread with a stable crumb: Mix 70% wholemeal rye flour with 30% rye flour Type 997. With sourdough and a longer proofing time (8–12 hours at 4 °C), you'll achieve finer pores and better digestibility. Hydration approx. 65–70% – the whole grain absorbs a lot of water.

Nutritional information (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1342 / 318
Fett: 1,7 g
Kohlenhydrate/ carbohydrates [g] 59,7
davon Zucker / sugar [g] 1,0
davon gesättigte Fettsäuren/ saturated fatty acid [g] 0,2
Ballaststoffe/ fibre [g] 14,0
Protein/ protein [g] 9,0 Salz/ salt [mg] 1

Allergens: Gluten-containing cereals