Rye, an ancient grain, has been popular in Europe for hundreds of years and is the most common flour used in Germany. Rye flour is low in gluten and high in soluble fibre. It is packed with nutrients including manganese, phosphorous, potassium, magnesium, iron and vitamin B-6. Rye flour has tangy and grassy notes and pairs well with caraway. Although it is low in gluten, and therefore produces a dense loaf, when mixed with another flour the arabinoxylan in rye flour increases gas retention (helping with the rise), and produces a soft textured crumb.