Whole grain, 1000 g
 Rye is one of the younger types of grain. To improve the digestibility of the compact rye, the bread is prepared with acids or the dough is fermented with sourdough. Rye is more filling than wheat. Like wheat and spelt, rye's baking ability is based on the protein gluten, but the content is lower. This means that you never get such airy baked goods from rye. The rye breads are darker.