Type 1150 rye flour
Spielberger Type 1150 organic rye flour. Rye has a strong, spicy taste. At the Spielberger mill, the grain is ground in several stages to produce this fine flour. Type 1150 rye flour can be used with sourdough to bake strong breads, or in flour blends for a savory taste.
Internal Reference:
MG048
Products Content:
1.0
Products Content Unit:
KG
Barcode:
4022381225182
Details about Spielberger Rye Flour Type 1150
Spielberger Type 1150 organic rye flour has a strong, spicy taste. At the Spielberger mill, the grain is ground in several stages to produce this fine flour. Type 1150 rye flour can be used with sourdough to bake strong breads, or in flour blends for a savory taste.
Recipe: Wheat and rye bread with Farine de Seigle type 1150
Ingredients:
- 600 g organic wheat flour type 1050,
- 400 g organic rye flour type 1150,
- 20 g salt,
- 20 g yeast,
- 650 ml warm water,
- 75 g fresh sourdough or 15 g dry sourdough.
Preparation:
- Mix the two types of flour with salt.
- Mix the yeast in a little warm water, then add it to the flour with the warm sourdough and the rest of the water. Knead to a smooth dough and leave to rise, covered, in a warm place for about 30 minutes.
- Knead the dough again, adding a little flour if necessary.
- Shape into two long loaves and leave to rise on the baking sheet for a further 15-20 minutes.
- Bake in an oven preheated to 230°C for 10 minutes, then lower the temperature to 200°C and bake for a further 40-45 minutes.
Characteristics of Farine de Seigle Type 1150
- Allergens: rye flour
- Store in a cool, dry place.
- Flour and pasta are not intended for raw consumption and must be heated thoroughly.
Rye Flour Type 1150
Nutritional values per 100 g
Energy 1.353 kJ / 323 kcal
Fat: 1.3 g
of which saturated fatty acids: 0.2 g
Carbohydrates 67.8 g
of which sugars 1.8 g
Protein 9.0 g
Salt < 0.01 g
Ingredients ofRye flour type 1150
Biodynamic rye flour type 1150.
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