Rye pumpernickel flour is used in the manufacture of sourdough for beer and kvass, baking gingerbread and cookies. But the main product has always been bread, baked with traditional or custard dough (calorificator). Unfortunately, low-gluten rye flour is being actively supplanted by the more docile wheat flour in the baking industry. Rye flour makes bread fragrant, original taste (add raisins, nuts, seeds, fragrant spices) and very healthy.
The vitamin component of rye flour is represented by pyridoxine (B6), riboflavin (B2), thiamine (B1), folic acid (B9), biotin (B3), vitamins E and PP. The mineral compounds of potassium, magnesium, manganese, iron, phosphorus, calcium, fluorine, iodine, molybdenum are impressive in variety.