Rye is an ancient cereal, known above all in Northern Europe, which we have chosen to cultivate given its particular characteristics: little gluten and high nutritional value. Stone grinding allows us to keep its properties intact. Given the reduced gluten content, the dough is not very elastic and must be worked quickly and leavened for a long time. The bread obtained from it is very dark, with a characteristic flavour.
All Podere Pereto flours are the result of the recovery of ancient varieties of cereals and legumes that we grow and are not added with leavening agents or in any case with products that can improve their technological characteristics and are naturally suitable for being worked with mother yeast, requiring therefore medium/long leavening times. The finished product is not only nutritious, but also easy to assimilate for people who poorly tolerate cereals and legumes.
