Rye is a bread wheat, related to wheat and barley. Widespread in Slovenia and the second most important bread wheat here. It is resilient again drought, frost as well as against disease and pest. Flour made of rye is of a darker colour.

Its advantages and health benefits

Rye contains a host of beneficial ingredients. It is rich in slowly digestible carbohydrates, proteins and fibres. The carbohydrates in rye are slowly release into the bloodstream, which means that it does not suddenly raise the level of insulin and is therefore also good for diabetes patients. The proteins are more easily digestible than those in wheat and contain less gluten as well. The high content of fibres helps against constipation and keeps the healthy gut flora in balance.
Rye has a high content of vitamins and minerals, of which the phosphorus, potassium, magnesium, manganese and selenium stand out the most.

Rye flour

Rye flour has a distinct darker colour and is excellent for making bread and desserts. Because it does not contain enough gluten and cannot be kneaded well it is advisable to mix it with wheat flour when making bread. Rye flour gives the bread a rich flavour, extends the time it stays fresh and how long it keeps. It can also be used for baking pancakes, gingerbread cookies and various cakes.


Did you know?

  • The darker that rye flour is the higher it’s nutritional value. This is the result of a higher content of ash.


In order to preserve all the quality nutrients in the flour, groats and porridge, and to extend its expiration date, proper storage is of utmost importance. Flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.

To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.