Rye flour, made from old traditional rye varieties of the Greek region, is a rich source of dietary fiber, trace elements, folic acid, thiamine and niacin, magnesium, phosphorus, manganese, iron, zinc, vitamin B and protein.

It is used on its own for an excellent quality bread, but also mixed with other flours.

It rises normally.

It is also used for making biscuits and other baked goods.

Το Περιβόλι της Ειρήνης - Γιώργος Δούμος, organic grower, Xifiani, Aridaia, Pella.