Żytnia Razowa
Szymanowska
Traditional whole grain rye flour (type 2000) from Polskie Mlyny's heritage Szymanowska mill. Contains all of the rye berry including bran and germ, providing maximum nutrition and intense rye flavor. Essential for authentic Polish rye bread, żurek soup base, and 100% rye sourdough loaves. High fiber (13g) supports digestive health. Requires sourdough fermentation as rye lacks gluten.
Optimal hydration: 80% – 95%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 26°C
TestedWhole grain rye requires active sourdough culture. Higher temperature accelerates fermentation. No gluten structure - relies on starch gelatinization.
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Technical Specifications
Ash Content | 2% |
Szymanowska Żytnia Razowa is a type rye flour, 8.1% protein, and a recommended hydration range of 80–95%. Traditional whole grain rye flour (type 2000) from Polskie Mlyny's heritage Szymanowska mill. Contains all of the rye berry including bran and germ, providing maximum nutrition and intense rye flavor. Essential for authentic Polish rye bread, żurek soup base, and 100% rye sourdough loaves. High fiber (13g) supports digestive health. Requires sourdough fermentation as rye lacks gluten. It ferments best over 4–12 hours at room temp (26°C). Whole grain rye requires active sourdough culture. Higher temperature accelerates fermentation. No gluten structure - relies on starch gelatinization.
rye, wholemeal, type-2000, sourdough, zurek, polish-bread, high-fiber