The rye flour has a strong, slightly tangy flavour and is rich in fibre and minerals. Thanks to its low glycaemic index, it is particularly suitable for people with diabetes or insulin resistance. It has moderate baking strength: to obtain more elastic and structured doughs, it is useful to combine it with wheat flour or spelt flour. It is used for naturally leavened breads, mixed breads, or rustic-style cakes.
For our flours and semolina we use only carefully selected, GMO-free grains. Milled in our own facility, they deliver naturally pure, high-quality products – free from additives or chemical agents – for consistently natural results with an authentic flavour, crafted using 100% renewable hydropower.
Ingredients: rye (CH)
| Rye flour | Nutrition facts (per 100 g) | Unit |
|---|---|---|
| Calories: | 1400 | kj |
| 330 | kcal | |
| Total Fat: | 1.5 | g |
| Fatty acids | 0.2 | g |
| Total Carbohydrates: | 68.5 | g |
| Sugars | 6.8 | g |
| Dietary fiber | 7.7 | g |
| Protein | 7.5 | g |
| Sodium | 0.01 | g |
| Allergy information: | contains gluten |
| Preservation: store in a cool, dry place away from direct sunlight Air humidity: dry (<60% rh) Ideal storing temperature: max. 15º C | |
Once open, please carefully reseal the packaging or store the product in an airtight jar.
| |
Recipe:
Rye Cookies with Candied Orange Peel and Almonds
Ingredients (makes approximately 25-30 cookies)
- 175 g rye flour from Molino e Pastificio Poschiavo
- 75 g white flour from Molino e Pastificio Poschiavo
- 125 g softened butter
- 100 g brown sugar
- 1 egg
- 80 g candied orange peel, diced
- 50 g coarsely chopped almonds
- Finely grated zest of 1 unwaxed orange
- 5 g baking powder (1 teaspoon)
- A pinch of salt
Method
- Cream the butter and sugar together until light and fluffy.
- Add the egg and mix well.
- Stir in the rye flour, white flour, baking powder and salt.
- Fold in the almonds, candied orange peel and orange zest.
- Shape the mixture into a compact dough, cover and chill in the refrigerator for 30 minutes.
- Roll out the dough to a thickness of approximately 5-6 mm and cut out the cookies. Alternatively, shape the dough into small balls and gently flatten them.
Bake at 180°C for 12-15 minutes, or until lightly golden.
