{"id":8933,"date":"2025-05-08T17:04:24","date_gmt":"2025-05-08T13:34:24","guid":{"rendered":"https:\/\/hoorsun.net\/en\/?page_id=8933"},"modified":"2025-05-22T08:49:49","modified_gmt":"2025-05-22T05:19:49","slug":"roggen-family","status":"publish","type":"page","link":"https:\/\/hoorsun.net\/en\/products\/roggen-family\/","title":{"rendered":"Roggen Family"},"content":{"rendered":"\t\t
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\r\n \r\n Hoorsun's Breads <\/span>\r\n <\/div>\r\n\t

\r\n Roggen<\/span><\/span> Family<\/span><\/span> <\/h3>\r\n<\/div>\r\n\r\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>

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.<\/p>\t\t\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\n <\/div>\n

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