Only selected rye is used for milling this traditional grain. Diamant rye flour type 1150 can be used to produce pure rye breads. Mixed with Diamant wheat flour, it is also ideally suited for the production of strong mixed rye breads.
Baking tip: Rye flour is more demanding in processing, which is why doughs made from it must be leavened to obtain fluffy breads and rolls. To do this, simply mix with sourdough or acidic ingredients (e.g. lemon juice, vinegar, buttermilk). This improves the baking properties - the breads become large, fluffy and do not collapse.