Organic Rye meal has a unique hearty flavour. It mingles agreeably with the nutty taste of whole wheat. It is specially rich in minerals notably Potassium and B vitamins.
Rye ferments readily producing a desirable soureness in breads. Although rye contains some gluten it differs from the gluten found in wheat. Rye doughs don't have the strong and elastic structure of wheat doughs and tend to be soft and sticky.
Breads containing rye flour have a fine-grained compact crumb. Caraway and fennel seeds are frequently used for rye bread. Ryemeal is a whole grain flour.