Täisterajahu

Täisterajahu is the Estonian term for whole grain rye flour. It is produced by grinding the entire rye grain, including the bran, germ, and endosperm. This process retains all the natural nutrients and fiber present in the rye kernel, differentiating it from refined rye flour which has had the bran and germ removed.

The use of täisterajahu is common in traditional Estonian baking, particularly for rye bread, known locally as rukileib. This type of flour contributes to the dense texture, dark color, and distinctive flavor of rye bread. Due to its high fiber content, täisterajahu is often associated with health benefits, including improved digestion and a lower glycemic index compared to flours made from refined grains.

The milling process for täisterajahu can vary, resulting in different textures. Coarser grinds will have more noticeable pieces of bran and germ, while finer grinds will produce a smoother flour. The nutritional profile remains largely consistent across different grinds of whole grain rye flour. It is a staple ingredient in many European cuisines, valued for both its culinary properties and its nutritional density.