Rye Flour Iermana Lucana

Rye is a cereal widely used in Northern Italy because it adapts better to cooler climates. In Basilicata, in the Pollino National Park, we find some producers of Iermana Rye and Antonio, the miller, custodian of these biodiversity, grinds this seed.
Rye flour is rich in minerals, fiber and has a high content of vitamins. The high amount of fiber supports intestinal health by regulating appetite and modulating blood sugar levels. It has a low gluten index which makes it a less elastic flour and especially difficult to work with.

How is it used?
For baked goods, but care must be taken with leavening because it has a very low gluten index. Furthermore, it absorbs much more water compared to a classic semolina.

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