This rye flour impresses with its characteristic brown colour and gives your pastries, bread or gingerbread a very special taste.

Note that doughs made with rye flour require a little more liquid because rye swells more than other types of grains. Doughs made with whole grain flour always take a little more time to rise.

The rye flour from the Stöber mill comes from the Waldviertel in Austria. The climate and the soil make this area ideal for growing rye. Careful handling of the grains and careful milling ensure that the grains retain their natural nutrients.