Rye probably has its origins in Mesopotamia, but today it can be found all around the world. It can withstand harsher conditions than wheat so it can be also grown in our mountainous region. Wholegrain rye flour has been used to bake bread, which naturally has a longer shelf life, for a long time. Rye has a stronger taste and excellent nutritional values, it is rich in fibre and minerals. It has beneficial effects on bowel function, against constipation or haemorrhoids. Eating pasta from rye flour is very beneficial for the blood vessels and circulatory system.
- Beneficial for bowel function and vascular system
- Distinct flavour of wholegrain rye