Ingredient (english)

Rye flour

Rye flour

Rye flour is darker than wheat flour and has a high content of vitamin B and vitamin E, carbohydrates, protein and fibre. Rye flour is mainly used for baking bread or rolls, which dry out more slowly than baked goods baked with wheat flour. Bread and rolls baked with rye flour have a slightly darker taste and taste fresh for longer. Rye flour is also often mixed with other types of flour.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
337 kcal
76 g
7 g
1 g

Recipes with Rye flour

Bacon cake from the baking sheet
Bacon cake from the baking sheet For bacon cake from the baking tray first boil salt potatoes, drain and let cool. For the dough of bacon cake rye flour and wheat flour mix. ...
Baguette Rolls
Baguette Rolls For baguette rolls, mix a pre-dough of 90 g wheat flour, 0.1 l water and 1 g fresh yeast. Cover and allow to mature for 12 hours at room temperature. ...
Beer Mixed Bread
Beer Mixed Bread has a crispy crust and tastes slightly spicy. Mix wheat flour and rye flour with salt. ...
Berlin cobbler boys bread roll
Berlin cobbler boys bread roll Berliner Schusterjungen are hearty rye rolls. Mix rye flour, wheat flour and salt. ...
Black Bread BBA
Black Bread BBA means that the bread is baked in bread baking machines. This lighter but slightly spicy black bread has a shelf life of several days and tastes best when cut into thin slices of about 0.5 cm to 1 cm thickness. ...
Black Forest Land Bread
Black Forest Land Bread Black Forest country bread needs 6 to 7 hours of rest. But the effort is worth it, because the Black Forest country bread stays fresh for up to a week if you wrap it in a tea towel. ...
Bread from the Roman pot
Bread from the Roman pot For bread from the Roman pot, season wheat flour and rye flour with a level teaspoon of salt. Dissolve fresh yeast in lukewarm water. ...
Farmers bread
Farmers bread For farmers bread wheat flour with rye flour and sourdough, dry mix. Season with a pinch of coriander, pimento, ground cumin and 2 teaspoons salt. ...
Fruit Printen
Fruit Printen have a long shelf life and taste the more aromatic the longer the spices can unfold. The dough should be prepared one day before baking. ...

(C)opyright by Marions Kochbuch