Segalì Flour - Rye Bread
Segalì Flour - Rye Bread Segalì Flour - Rye Bread

Segalì Flour - Rye Bread

A blend of soft wheat and rye flour, soft wheat bran, flax seeds, broken soy, corn germ and malted barley flour. Ideal for a dark, rustic and intense tasting bread

€3,59 only 2 left
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Usage Recommendations

Suitable for bread, focaccia, breadsticks, piadina, crackers, and desserts.


Weak mix - to be mixed with one of the flours from the Tradizione Line, depending on the intended use.

Strength refers to the ability to form the gluten network (which retains more or less carbon dioxide) and the power to absorb liquids. The proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.

Weaker flours form a gluten network that retains less carbon dioxide and has reduced liquid absorption. Weaker flours are more suitable for preparations that do not require proofing time.

Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The doughs are tenacious, highly elastic, and suitable for long proofing times.

Recommended Recipe

Segalì Flour Bread


Knead the flours and yeast with the water.
Add the oil and finally the salt, and work until you obtain a homogeneous mixture.
Let it proof for 30 minutes in a bowl covered with plastic wrap, then let it rest for 30 minutes.
Place in the refrigerator for 24 hours.
Take the dough, let it come back to room temperature, and shape it into desired sizes for the bread (not exceeding 400g).
Let it rest for about 30 minutes.
Bake at 210°C for approximately 30-35 minutes.

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