Used for bread in Sweden and Russia.

Rye makes a light spongy bread like wheat, and it is very nearly as nutritive as wheaten bread. Rye bread possesses one valuable quality, it retains its moisture and freshness for a long time, and can be kept for months without becoming hard, dry, and unpalatable. This arises from peculiar properties possessed by its gluten. The Swedes are enabled therefore to keep rye-cakes strung on rods under the roof of their dwellings till required.

Constituent parts - 1 lb. contains-