Saltå rye crusher is whole whole grain rye that is cut into pieces. Both bran and germ remain, which makes it rich in dietary fiber. It is also a source of magnesium, iron and zinc. Rye crusher has a robust taste of grain and goes well with porridge but is also delicious in bread. If you want to use rye crusher in the bread baking, it should be soaked overnight (8-10 hours) or you make a scald. This means that you beat boiling water over the crusher and then let it stand and swell for at least 3 hours. For scalding, take 1 dl crusher and 1,5 dl boiled water. You can then replace about 20 percent of the flour with soaked or scalded rye crusher. It gives a really good and juicy bread.