The round rye loaf is made from rye flour. It is a rustic bread typed at the dark brown and dense. She is known for her nutritional value (high in fibre).
It lends itself to various variations. The recipe can be enhanced with a shallot confit, dried fruit or even citrus fruits to add variety whilst retaining the character of this rustic bread.
Very good preservation, rye loaf is a good choice for consumers looking for bread that stays tasty for several days after purchase.
Storing bread at home. Advice from Bruno Cormerais (MOF Baker)
The round rye loaf goes hand in hand with both the everyday meals only distinctive products such as oysters, fish, seafood or even cheese. Grilled on the breakfast or served as thin slices, the rye pie reveals its full aromatic richness.
You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.
What type of flour should I use to make a round rye loaf?
The rye flour produces a dense, even crumb. The recipe for rye pie combines rye flour, liquid sourdough starter, water and salt.
Communication pack: Round rye loaf
- A2 shop poster
- Counter-top point-of-sale display
- Price tag
