Coarse rye flour. The coarsest type of grinding, obtained from rye grains that have not undergone preliminary cleaning. Contains 100% of the original grain constituents, as well as the highest percentage of bran particles. This variety is used together with wheat flour for baking table bread. It is rye flour that contains three times more minerals and vitamins than wheat flour. And in terms of fibre content, it surpasses even buckwheat and barley. Its colour is dark grey with a brown tint.
Coarse rye flour bread protects the body from constipation, high cholesterol, and atherosclerosis. No matter how dense and rough such products may be, the abundance of fibre in them ensures the normalization of the digestive tract.
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