The rye pie is made from rye flour. It is a rustic bread typed in 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 an excellent 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 rye pie goes hand in hand with both everyday meals only distinctive products such as oysters, fish, seafood or even cheese. Grilled on the breakfast or served as thin slices, the rye tart 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 rye pie?
The rye flour produces a dense, even crumb. The recipe for rye pie combines rye flour, liquid sourdough starter, water and salt.
Communication pack
To boost its visibility and showcase it more effectively in-store, the rye tart is accompanied by promotional materials:
- A2 shop poster
- Counter-top point-of-sale display
- Price tag
