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Rye malt (unfermented)   Rye malt is a natural food supplement rich in enzymes, vitamins and trace elements for baking bread. Improves the fermentation process and the aroma of the bread. Sweet and sour bread is baked from unfermented rye malt.

Nutritional value of unfermented rye malt 100 g:

Energy value: 1545 kJ / 365 kcal.

Fat: 1,0 g, including: 0,175 g of saturated fatty acids, 0 g of trans fatty acids, 0,138 g of monounsaturated fatty acids, 0,687 g of polyunsaturated fatty acids.

Carbohydrates: 77,43 g, including: sugars 77,43 g, polyols 0 g, starch 0 g,

Fiber: 8,28 g.

Protein: 7,38 g.

Salt: 0 g.

Pack of 10 pieces of paper bags 700 g.

Shelf life – 180 days.


3 – 3.5 kg rye flour, 100 g rye unfermented malt, 1 handful of caraway seeds, 1 package of yeast or dough starter, 400 g sugar, 100 g salt.

Scalding: Pour into a bowl 0,5 kg of rye flour, 100 g of unfermented malt, then top with 0,5 kg of rye flour and then caraway seeds. Pour about 1 liter of hot water (82 to 85 ° C) on top. Stir and leave. After 2 hours, stir occasionally until scald mass reaches about 45 ° C. Cover with a towel and ferment in a warm room.

Dough starter: After 12 hours, add 100 g of yeast or package of yeast to the scald, mix and ferment for another 8 to 10 hours. Before making the dough, leave a small piece of the yeast and store it in the refrigerator for the next baking.

Dough: 2 to 2,5 kg of flour, ~ 100 g salt, ~ 400 g sugar (to taste) are added to the prepared starter, kneaded and fermented for another hour. Form a loaf and bake at 210 to 220 ° C for about an hour.

Rudzu iesals, nefermentēts Rudzu iesals, nefermentēts