Next to wheat, rye is the most important bread-making flour, although it is less digestible for invalids, and it may be mixed with wheat flour in the proportion of two parts of the former to oneflfrthe latter.

It has the advantage of keeping fresh longer than pure wheaten bread, and if well made it is wholesome and somewhat more laxative, but contains much less gluten than white bread from wheat. It should be baked in a hotter oven to insure its digestibility.