The roots of rye bread
Rye is a grain that is similar to wheat but darker in colour, and has an earthier taste with a denser texture. This grain has a high tolerance for growing in cold climates and originally grew hidden in wheat fields as a common weed.
When ground from a grain into flour to make bread, rye boasts many health benefits. Rye bread is rich in fibre, contains less gluten than white bread (which makes it better for people sensitive to gluten) and contains an abundance of nutrients. These vitamins and minerals include magnesium, iron, phosphorus, zinc and potassium, as well
