Rye is a bread wheat, related to wheat and barley. Widespread in Slovenia and the second most important bread wheat here. It is resilient again drought, frost as well as against disease and pest. Flour made of rye is of a darker colour.
Rye flour has a distinct darker colour and is excellent for making bread and desserts.
Because it does not contain enough gluten and cannot be kneaded well it is advisable to mix it with wheat flour when making bread. Rye flour gives the bread a rich flavour, extends the time it stays fresh and how long it keeps.
It can also be used for baking pancakes, gingerbread cookies and various cakes.
Did you know?
- The darker that rye flour is the higher it’s nutritional value. This is the result of a higher content of ash.
- Rye is not suitable for patients with celiac disease because it contains the protein gluten.
In order to preserve all the quality nutrients in the flour, groats and porridge, and to extend its expiration date, proper storage is of utmost importance. Flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.
To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.