Typically, rye flour is mixed with other flours in breadmaking, as rye bread is more dense and does not rise as much, but has the advantage of staying fresh longer.
Običajno moko mešajo še z drugimi mokami, saj je kruh iz ržene moke temen in ne vzhaja tako dobro, ima pa to prednost, da ostaja svež dlje časa kot kruh iz pšenične moke.