Whole grain rye flour type 2000

Description

Rye flour type 2000 is dark brown in color, with a grainy, slightly moist texture and a distinct, slightly sour and nutty flavor characteristic of whole grains. It is high in fiber, B vitamins, and minerals such as magnesium, iron, and zinc; it has a lower glycemic index than wheat flours and promotes proper bowel function and a feeling of fullness. It should be noted that it contains gluten, so it is not suitable for people with celiac disease. In the kitchen, it works great for traditional rye sourdough breads, flatbreads, pancakes, or crumbly cookies in mixtures with wheat flour, where it adds depth of flavor and structure. It should be stored in an airtight container in a cool, dry place; for longer shelf life, it is advisable to keep it in the refrigerator or freezer, protecting it from moisture and pests.