Haberfellner Wholegrain Rye Flour
Finely ground Wholegrain Rye Flour for aromatic breads and hearty wholemeal pastries.
For Haberfellner Wholegrain Rye Flour, only Austrian rye is gently and professionally ground to Wholegrain Rye Flour. The wholesome and valuable Wholegrain Rye Flour is a healthy flour alternative to light rye flour and is ideal for the preparation of wholegrain rye breads, sourdough breads, mixed breads and hearty wholemeal pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides.
Overview of Wholegrain Rye Flour:
- For strong bread and aromatic wholemeal pastries
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
- Ground from the whole grain
- Rich in fiber, vitamins and minerals
- Popular bread flour
- Aromatic, filling and healthy
- Good baking properties
Due to its strong aroma, Wholegrain Rye Flour is a classic bread flour and baking is worth it in two ways: the whole-grain biscuits not only taste aromatic and delicious, but are also filling and healthy, since the whole rye grain with its valuable components is ground during production. Wholegrain Rye Flour is ideal for hearty sourdough breads, strong wholemeal breads, mixed breads and for the production of gingerbread and specialty pastries.
It is important when baking with Wholegrain Rye Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy breads taste particularly good if you mix the Wholegrain Rye Flour with Organic Wholegrain Wheat Flour or Haberfellner Wheat Flour Type 1050 / W1600!
Shelf life and storage:
Flour should be stored at home as dry, dark and cool as possible. Flour is best stored in an airtight container such as plastic cans so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations).
The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.