Obtained from the stone grinding of grains grown in Piemonte.

Rye flour

Obtained from the stone grinding of grains grown in Piemonte.

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Rye is a cereal that is at least 2000 years old which can represent a valid alternative to wheat as it has a low gluten content and contains: mineral salts, vitamins, fiber and carbohydrates. The food use of this cereal has historically been widespread in the areas of central and northern Europe and in the mountainous areas of our peninsula, this is because it is a crop resistant to low temperatures and which prefers lean lands.

Rye Flour Biscuits


  • 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


  • 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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