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Coarse Dark Rye Flour, 1.5LBS

German dark Rye flour for varieties of Rye sandwich bread and other artisan Rye breads

₹ 500.00(Incl. of all taxes)
Total Price:   ₹ {{TotalPr | number:2}} ₹ {{Totaldis | number:2}}
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3 LBS
₹ 950.00

Estimated Delivery:

Your Coarse Dark Rye Flour will be delivered by
25-Nov-2024
(Delay possible due to COVID 19 restrictions)

Availability:

  In stock and ready to ship

Category:

Speciality Baking Flours

Weight:

1.5LBS (680gm)

SKU:

R922
  Free Shipping
  Formulated in Switzerland

Free Shipping

Formulated in Switzerland

Vegetarian product

Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. Traditionally it is an integral part of European baking, Rye flour is predominantly used to make traditional artisan bread. From Josef Marc Coarse Rye flour, you can make rye sandwich bread and artisan bread. It is high in protein content, having a protein range of 14.0%. As per the flour classification, T1080 Coarse Rye flour has about 1.25% to 1.35% mineral content.

High in Protein, coarse in texture type T1080 is ideal for making a sandwich and artisan dark Rye bread. Rye has been the main grain used to make bread in Northern Europe. Rye flours in a small percentage can be paired with refined wheat flour to make rye sandwich bread and other artisan rye bread. This flour is carefully milled by our Swiss experts who aim to ensure consistency of quality, and no preservatives or additives are used in making this flour.
 

Choose Josef Marc Coarse Rye flour and get ready to experience the magic of traditional German rye bread. Our Rye flour is guaranteed to tingle your taste buds and at the same time ensure you are in the pink of your health, always.

5.0 out of 5
5 Reviews, 5 Ratings
 5 out of 5

I have been using this to make sourdough starter - truly excellent, i always get a good, strong response

 5 out of 5

Good

 5 out of 5

As described

 5 out of 5

Excellent product

 5 out of 5

Used to bake semi-rye bread (200 g rye flour, 100 ata, 150 g maida ). Excellent.

Experience the magic of decadent home-baked goods with Josef Marc baking solutions!

Our Coarse Rye Flour enable bakers to create delicious & memorable Artisan rye breads at the comfort of their home & brings you the same great tasting Artisan rye breads used in the best hotels, restaurants & bakeries around the world.

Buy Coarse Rye Flour Online with free shipping in following cities in India: -

Mumbai, Delhi, Bangalore, Chennai, Hyderabad, Ahmedabad, Kolkata, Surat, Pune, Jaipur, Lucknow, Kanpur, Nagpur, Visakhapatnam, Indore, Thane, Bhopal, Pimpri-Chinchwad, Patna, Vadodara, Ghaziabad, Ludhiana, Coimbatore, Agra, Madurai, Nashik, Vijayawada, Faridabad, Meerut, Rajkot, Kalyan, Dombivali, Vasai, Virar, Varanasi, Srinagar, Aurangabad, Dhanbad, Amritsar, Navi Mumbai, Allahabad, Ranchi, Howrah, Jabalpur, Gwalior, Jodhpur, Thiruvananthapuram, Itanagar, Gandhinagar, Shimla, Gangtok, Raipur & Kota

You can order Coarse Rye Flour online from following states in India: -

Andhra Pradesh, Arunachal Pradesh, Assam, Bihar, Goa, Gujarat, Haryana, Himachal Pradesh, Jammu & Kashmir, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Punjab, Rajasthan, Sikkim, Tamil Nadu, Tripura, Uttar Pradesh, West Bengal, Chhattisgarh, Uttarakhand, Jharkhand, Telangana

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Sourdough Rye Bread
Sourdough Rye Bread

Sourdough Rye Bread

INGREDIENTS
 



BAKING METHOD

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 5 minutes and on the fast speed for 2 minutes.

DOUGH temperature should be between 26°C to 27°C.

REST the dough for 30 minutes.

AFTER the dough resting time, place the dough on a dusted table and roll completely in rye flour, and place on a baking tray with baking parchment.

PLACE in the proofing cabinet. Another proofing time is 40 to 45 minutes.

BAKE at 240°C under a falling temperature of 230°C for 25 minutes.

 

1. WHAT IS RYE FLOUR?

Josef Marc dark medium granulation flour is milled from imported German rye grains and grits. It is slightly dark and milled closer to bran than the endosperm. This is heavy and dark flour that gives you strong and dense bread. In order to make it rise better, flour with high-protein can be mixed with it. Rye is usually grown in cold, harsh climates that give it a traditional application in cuisines from countries such as Germany, Norway, Denmark, and Sweden.

2. WHAT IS THE PROTEIN CONTENT OF THIS FLOUR?

Josef Marc Coarse Rye Flour contains 12.0% To 13.5% of protein

3. DOES THIS FLOUR CONTAIN ANY ADDITIVES?

This flour does not contain any additives it is 100% milled from German rye grains.

4. CAN WE MIX JOSEF MARC RYE FLOUR WITH ANY OTHER FLOUR?

Yes, Josef Marc Type 1080 Coarse Rye Flour can be used in combination with refined wheat flour to make varieties of rye sandwich bread and other artisan rye flavor bread.


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