- — Kosher, Raw, Vegan
- — Whole Grain, Stone Ground
- — Very Low in Cholesterol, Sodium, and Saturated Fat
- — Good Source of Dietary Fiber, Iron, Magnesium
- — Contains Phosphorus, Zinc, Copper, and Selenium
What is Rye Flour?
Rye is closely affiliated with wheat and barley. However, it is above two grains by nutrition value and health benefits. It is a remarkably versatile grain. Rye is a grain that comes from Russia and was prevailing grown there but now is available worldwide.
It is a powerhouse of antioxidants, vitamins, phytonutrients, and minerals. It is delightful to observe this tiny seed offer so many benefits. Moreover, it’s rich in good carbs and makes you feel satisfied, promoting healthy weight maintenance.
As a source of Vitamin E, the rye helps regulate the body’s nervous system and contributes to improving the metabolism rate. It prevents the storage of fats and keeps weight maintenance in control. Since rye is tough to refine, it saves much more of its nutrients. Rye grains are an excellent source of copper, magnesium, and phosphorous.
How does it taste, and how can you use it?
Rye bread has a lot of fiber and a compelling nutrient profile. That said, the exact composition depends on the amount of rye flour used, with darker rye bread containing more rye flour than lighter varieties. This bread tastes nuttier and is also slightly more bitter than wheat bread.
Besides the bread, you can also make all kinds of baked goods from whole rye flour. For instance, you can try cooking pancakes, pies, or cookies with our stoneground rye flour. All of these dishes will surprise you with an unusual pleasant taste.