Ottenuta dalla macinazione a pietra di grani coltivati in Piemonte.
farina-di-segale

Rye flour

Ottenuta dalla macinazione a pietra di grani coltivati in Piemonte.

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La segale è un cereale vecchio di almeno 2000 anni che può rappresentare una valida alternativa al grano in quanto ha un basso contenuto di glutine e contiene: sali minerali, vitamine, fibre e carboidrati. L’uso alimentare di questo cereale è storicamente diffuso nelle aree del centro e nord Europa e nelle zone montagnose della nostra nostra penisola, questo perché si tratta di una coltura resistente alle basse temperaturature e che predilige terre magre.+

Rye Flour Biscuits

Ingredients

  • 200 gr rye flour
  • 50 gr potato starch
  • 120 gr honey
  • 1 sachet baking powder (16gr)
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon lemon peel
  • 2 teaspoons lemon juice
  • 45 gr oil

Mix all the ingredients together in a bowl or food mixer. The butter must be at room temperature, otherwise the dough will not become shortbread. The flours and baking powder form a single mixture, with a well in the centre. Add the butter, oil, honey, lemon, the bicarbonate of soda and mix to a smooth dough. Allow the dough to rest in the fridge for at least 30 minutes. After, gently roll out the dough on a pastry board and cut into shapes with your favourite biscuit cut-ters. Grease a baking tray (you can also use baking paper) and place the biscuits at a few centime-tres' distance one from the other. Place in a preheated oven at 220°C for about 10 minutes, chec-king that they are cooked.

Rye Flour Bread with Dried Fruit and Sourdough

Ingredients

  • 300 gr sourdough
  • 700 gr rye flour
  • 400 gr water
  • 2 teaspoons salt
  • 500 gr dried figs
  • 250 gr sultanas
  • 250 gr prunes
  • 250 gr dried pears
  • 125 gr walnuts or almonds
  • 50 gr dried dates (stones removed)

Add warm water to the sourdough and part of the rye flour and mix with a spoon as much as possi-ble. Allow to rest for 20 minutes, after, knead the dough on a floured pastry board and until smooth. Place in the fridge to rise for a night (better still 24 hours). In the meantime, chop the dried fruit and nuts and steep overnight in a little water (and a drop of rum if preferred). Drain the dried fruit and nuts, dry with a clean dishcloth and mix into the rye flour dough. Allow to rise for at least an hour and until the increase is visible. Place in a preheated oven at 180°C and bake, bearing in mind that rye bread has a naturally dark colour.

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