Rye has a hearty, spicy flavor. He is the typical bread grain for rye bread with sourdough and rye bread and provides a dark, firm and aromatic dough. In addition to flour and flakes and groats are made of rye.

Rye has a high proportion of the amino acid lysine and phosphorus, iron and vitamin B.

The rye grain for Chiemgau comes exclusively from their own vineyards of Biofeldern in Chiemgau. We build our products in a sustainable crop rotation at which soil life and biodiversity protects and promotes. The treatment of the harvested grain to the finished bag is done very carefully and gently by hand.

The whole rye grain is used as flakes, sprouted or freshly crushed or broken for baking or as Frischkornbrei. The Chiemgau grain rye has excellent baking properties and is ideal for baking bread and rolls.