Tasting variety:
Rye

In Central and Eastern Europe rye provides a diverse range of bread.

Sourdough is added to achieve the optimum baking capability of rye. The starch decomposing enzymes are inhibited and a crumb with good slicing properties can be developed. The pentosans contained have a high water absorption capacity and enable the dough to form, whereby rye flour results in short, plastic dough properties.

Baked goods containing rye have a long freshkeeping and a typical, aromatic taste.

Recipe Rye rolls