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Organic rye flour or whole-grain rye flour is made from whole grain of organic rye, together with shell (bran) and germ. Due to this, such flour contains the same amount of vitamins, minerals, nutrients and fiber as solid organic rye grains. For a long time, rye flour has been used for industrial baking of bread only. Today, however, it increasingly appears in the home kitchen. It can be used to make biscuits, pancakes, muffins, pies, cakes and other goodies. Usually, rye flour is supplemented with high grade (all-purpose) wheat flour, since rye flour contains less gluten, which determines its baking properties.

Posted in Flour

3 facts about rye flour:

  1. Rye flour content is rich with vitamins E, PP and B group. It contains one and a half times more iron than bread made of wheat flour and 50% more magnesium and potassium. Moreover, rye is rich in valuable substance, i.e. fiber, which helps the body get rid of toxins.
  2. Modern scientific research has confirmed the beneficial effects of products from rye on human reproductive functions and the prevention of heart disease due to the presence of linolenic acid unavailable in wheat.
  3. Organic rye flour is excellent for baking bread in a bread machine.
Nutritional value
Calories 291  kcal
Proteins 9,4 g
Fats 1,8 g
Carbohydrates 59,2 g
Alimentary fiber 14,6 g
Water 13 g
Mono- and disaccharides 0,9 g
Starch 41,7 g
Ash 1,5 g
Saturated fatty acids 0,2 g
Vitamins
Vitamin PP 1  mg
Vitamin B1 (thiamine) 0,35  mg
Vitamin B2 (riboflavin) 0,13  mg
Vitamin B6 (pyridoxine) 0,25  mg
Vitamin B9 (folic) 50  mcg
Vitamin E (TE) 1,9  mg
Vitamin H (biotin) 3  mcg
Vitamin PP (niacin equivalent) 2,8  mg
Macronutrients
Calcium 34  mg
Magnesium 60  mg
Sodium 2  mg
Potassium 350  mg
Phosphorus 189  mg
Sulfur 68  mg
Micronutrients
Iron 3,5  mg
Zinc 1,23  mg
Iodine 3,9  mcg
Copper 230  mcg
Manganese 1,34  mcg
Fluorine 38  mcg
Molybdenum 6,4  mcg
Aluminum 270  mcg
Product weight data:
A glass of 250 ml = 210 g (646.8 kcal)
A glass of 200 ml = 170 g (523.6 kcal)

Tablespoon (with top, except liquids) = 25 g (77 kcal)

Teaspoon (with top, except liquids) = 8 g (24.6 kcal)

Information on product weight:
Cup 250 ml = 210 g (646.8 kcal)
Cup 200 ml = 170 g (523.6 kcal)
Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal)
Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal)

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.

 

Useful recipes with rye flour

brauni sm
Rye brownie with rosemary
Ingredients: 170 g unsalted organic butter, 170 g dark chocolate, 70 g whole-grain rye flour, 3 tbsp cocoa powder, ¾ tsp baking powder, 1 tsp salt, 3 big eggs, 170 g cane sugar, 100 g walnuts, 1 tbsp chopped rosemary, 2 tsp vanilla sugar.
Preparation:  Melt the chocolate and butter at water bath, add all the salt and half of the sugar. Then let the mixture cool slightly. In a large bowl, mix rye flour, baking powder and chopped rosemary. In a medium bowl whisk the eggs, remaining sugar and vanilla until smooth. Add the cooled chocolate mixture to eggs and mix thoroughly. Then add the flour mixture and gently stir until uniform. Add the walnuts. Pour the dough into the baking tin and smooth the surface with a spatula. Bake brownies for 20-25 minutes at 160 degrees. Check readiness 5 minutes before the specified time. The surface should be shiny, the center should be slightly soft and a toothpick stuck into the center should come out with a few moist crumbs of the dough. Be careful not to dry up the brownie. Before you get a brownie from the mold and cut, let it cool slightly.
fruktuuu sm
Rye bread with dried fruit in the bread maker
Ingredients:1 tsp dry yeasts, 300 g rye flour, 150 g whole grain wheat flour, 260 ml water, 2 tbsp sugar, 1 tbsp vegetable oil, 40 g crushed hazelnuts, 50 g raisins, 50 g chopped dried apricots, 50 g chopped prunes.
Preparation: Knead a sponge dough from yeast, 100 g flour, sugar and 100 ml water. You can knead the dough using "PIZZA" mode and turn off the bread maker after 1st kneading. Leave the dough in the bread make for about 1-1.5 hours. Cut the nuts, dried apricots and prunes big, mix it with raisins. Add the remaining flour, water, cereals, and oil to the sponge dough. Turn on kneading for 2-3 minutes. Put the dough into a bowl and stir in the dried fruit and nuts by hand. Return the dough in a bread maker, and heat it for 1 minute at "BAKE" mode. Leave it to rise for 2 hours. Note that rye dough does not rise too much. Then turn on "BAKE" mode for 50 minutes.