Our organic rye flour comes from our fields here in the beautiful Orcia Valley between Pienza and Montepulciano.
The rye plant is characterized by a high resistance to various situations, mainly low temperatures and drought. For centuries it was considered here in Italy as weeds or “the grain of the barbarians”.
This flour is suitable for bread and cracker or grissini making.
In everything we do here at Podere il Casale, we always try to leave the final product as natural as possible, this is why we grind our flour in a mill closeby that still stone grinds.
Stone grinding means that the grinding takes place with the whole grain of wheat at a low processing speed, which reduces an overheating of the flour and therefore maintains its vitamins. Thanks to this “soft process”, the wheat germ that is on the outside of the grain is also preserved. The wheat germ contains particularly valuable nutrients such as vitamins of group E and group B, mineral salts such as phosphorus, potassium and magnesium, fiber and antioxidants. With an industrial refinement these nutritional benefits get lost, so it is said that stone-ground flours guarantee a healthier and more balanced diet apart from having a much more aromatic flavor.