Rye, which is called “RYE” in English and “ROGGEN” in German, is a grain that is very similar in appearance and genetics to wheat, with the difference that it has its own unique aroma and flavor. All breads that use rye and sourdough in addition to wheat flour are considered rye bread.
These breads have a denser and moister texture than other breads, and due to their high fiber content, the benefits of consuming them include helping to lose weight, helping to prevent the formation of gallstones, lowering blood pressure, and reducing the risk of heart disease. There is a simple test that can be used to distinguish rye breads from other breads. Simply press the bread in question with the palm of your hand. If the bread is squeezed like a sponge, there is no rye flour in it, and the dark color of the bread alone is not a reason to use rye in it.
Roggenbrot
It contains 30% rye flour and 70% wheat flour. This bread is made with sourdough, so it has a mild and delicious aroma and flavor of rye and sourdough.
Roggenbrot + Sonnenblumenkerne
Roegen bread with high-energy sunflower seeds for athletes and people who want to have an energetic breakfast.
Sunflower seeds are 70% linolenic acid and contain some phospholipids and vitamin E, which is why they can help keep blood fat and cholesterol low.
Roggen Soup Bread
This bread is a smaller version of the Rogen bread family that fancy restaurants often empty out and use as a soup bowl. Eating soup in a soup bread is exciting because you can eat the soup and the bowl at the same time!
Roggenbrot - Toast
This bread is the same as Rogan bread that is baked in a toaster. Therefore, each slice has a square geometric shape and is easily tossed in a toaster and can be used to make a variety of club sandwiches.
Ell'xier
In addition to rye and wheat flour, this bread contains bulgur and rye bran, plenty of sunflower seeds, hulled flaxseed, and sesame.
Eleksir bread has a unique flavor and the properties of malt and rye, all of which make this bread a very good choice for various diets.
Mehrkornbrot
In addition to rye and wheat flour, this product contains rye bran, bulgur, sesame seeds, and a large amount of flaxseed (a source of omega-3).
The combination of rye bran and bulgur in this bread increases its fiber content, and the flaxseed in it, which is a source of omega-3, plays a good role in controlling blood cholesterol.
The flaxseed in this bread, with its high nutritional value, meets the body’s need for protein, dietary fiber, some B vitamins, and minerals.
