Organic rye flour
Our rye flour is ground in a real windmill, by a real miller. It couldn't be more traditional. Not more sustainable either. If there is no wind, there is no milling. So wind energy ensures that you can enjoy these delicious organic flour and flour types. This also means that no tons of this flour are produced. By grinding on an old-fashioned millstone, the germ oil remains in the flour, unlike with industrial mills. The miller does his job with love, passion and wind energy. And you notice and taste that. This also applies to this flour, organic rye flour.
Why is this flour and not flour?
A wheat grain consists of 3 parts: the flower body (endosperm), the germ from which it originated and the membrane around it called the bran. When you start grinding wheat, flour is created, so all those parts are still in it. To get flour, sieve out the germ and bran. Flour is therefore finer than flour. It does have less nutritional value. This works the same with rye, the germ and the bran are in this flour.
What can I use rye for?
You know old-fashioned rye bread, delicious with the snert. At home you can use it to make bread, just as you would use wheat flour for this. However, the result is different because rye contains much less gluten. This makes the bread very compact and hardly rises. Rye has more fiber and iron than wheat, rye bread is also recommended for people with anemia.
Preferably store in a dark, dry and cool place. In a container or closed tin.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.