●Established in 1589, Aichermühle is the oldest family-owned mill in Europe. At the foothill of the German Alps the family has pursued its vocation as millers for more than 425 years.
● Since the middle ages, rye grain has been widely cultivated in Central and Eastern Europe and used for traditional bread making.
●Rye is a grain, although not a subset of wheat. It has a tangy flavour and natural gumminess when processed. Rye is low in gluten and rich in fibre and nutrition. Rye is rich on amino acids, fibre, Vitamin B, magnesium, iron and zinc.
● Usage: sourdough bread, rye bread, cookies and pancakes.
● Tip: A 100% rye bread can be challenging for beginning bakers. Start with 25% rye flour and 75% plain flour.