To be used alone or in addition to more traditional flours in all your complete bread recipes, black bread (rye bread), pumpernickel, gingerbread, biscuits, pastries, pancakes, wafers or sauces. Rye flour gives a rather sticky dough with little elasticity because it contains little gluten. It will form a bread with a dark color and a dense dough that will keep well. Rye flour contains phosphorus, sulfur, iron, gluten and vitamin B.
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