Wholemeal rye flour type 2000 1 kg - Kopytowa Mill

Wholemeal rye flour type 2000 1 kg - Kopytowa Mill

Krzyca rye flour is a unique product – a return to the roots and nature in its purest form. It is a type 2000 whole-grain flour, meaning it is milled from the entire grain, preserving all the most valuable nutrients contained in the husk and germ.

What is rye wheat?

Krzyca (also known as St. John's rye) is one of the oldest, original rye varieties, long forgotten and replaced by more productive, industrialized grain varieties. It is currently experiencing a renaissance thanks to organic farming.

It's a winter grain, extremely hardy and undemanding, making it ideal for natural cultivation, without the need for intensive pesticide use. By choosing ryegrass, you're choosing a product that has remained genetically unchanged for centuries.

Health and nutritional properties

Krzyca rye flour type 2000 is a powerful dose of energy and health. As a whole-wheat product, it is characterized by:

• High dietary fiber content: A key element for proper intestinal peristalsis, providing a long-lasting feeling of satiety and supporting digestive processes.

• Rich in minerals: It is a natural source of phosphorus, magnesium, potassium, calcium and iron.

• The presence of B vitamins: Essential for the proper functioning of the nervous system and metabolism.

• Low glycemic index: Thanks to this, baked goods made from this flour cause a slower increase in blood sugar levels compared to white wheat bread.

Flavor profile

What sets Krzyca flour apart from regular rye is its unique flavor. It's described as milder, with a noticeable, slightly sweet, honey-and-nutty note. As a result, bread baked with this flour has a more refined, deep aroma and isn't as sour as traditional rye bread, even after long fermentation.

Use in the kitchen

Wholemeal rye flour type 2000 is a product dedicated primarily to home bakers and healthy cooking enthusiasts.

• Sourdough bread: This is its main purpose. This flour is perfect for actively fermenting rye and baking heavy, moist whole-wheat breads with a dense texture. Due to the specific gluten properties of ancient grain varieties, sourdough bread is best baked in loaf pans.

• Bread mixes: Can be combined with wheat or spelt flour to create lighter breads with enhanced flavor and nutritional value.

• Traditional żurek: This flour is an ideal base for preparing a home-made sourdough starter for an old Polish żurek soup with a distinctive, homely character.

• Dark pasta and tart bases: For those experimenting in the kitchen, it works well as an addition to savory flour dishes.

Baker's Tip: Rye flour absorbs water slightly differently than modern rye varieties. Careful dosing of liquids and monitoring of dough consistency is recommended.

Ingredients

Rye flour ( rye flour) 100%

Nutritional value of the product in 100 g

Recommended storage conditions

Store in a cool and dry place.

Allergen information

This product contains gluten. Allergens found in the production facility: peanuts, tree nuts, soy, sesame, celery.