Rye flour with deep, earthy rye flavour. Milled by Molino Bongermino in Italy — great for hearty loaves and naturally moist crumbs. Ideal for sourdough and bread,cakes.
Continue Reading
Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For hearty loaves and 100% rye bakes with deep, earthy rye flavour.
Rye flour. A straightforward choice when you want for hearty loaves and 100% rye bakes.
Best for: Sourdough, Bread, and Cakes.
Finish: Wholemeal.
Farming method: Organic.
At-a-glance: 9.4% protein.
How to get the best from it: Rye doughs feel stickier and benefit from gentle handling; try blending into wheat doughs for extra flavour.
