Rye is a family of wheat. Whole-grain rye flour contains the highest amount of bran. Therefore it's rich in proteins, vitamins, potassium, iron, and magnesium. Rye Flour possesses a unique taste and color. The taste is slightly bitter and nutty, which is surprising for those who like wheat bread. Another quality of rye flour is its ability to become brown when baked. That is why the crumb of rye bread is always dark. For a long time, whole rye flour was only for the industrial baking of bread. However, nowadays, it is becoming more common, and the number of recipes with rye flour continuously grows. You can make cookies, pancakes, pies, tortillas, and other goodies from it. Different mixing proportions - different properties of your bread.