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Roggenmehl
rye ˈflour СУЩ. no pl
Roggenmehl ср. <-(e)s, -e>
I. flour [ˈflaʊəʳ, америк. -ɚ] СУЩ. no pl
1. flour (ground grain):
Mehl ср. <-(e)s, -e>
2. flour (ground matter):
[feines] Mehl ср.
Pulver ср. <-s, ->
II. flour [ˈflaʊəʳ, америк. -ɚ] ГЛ. перех.
1. flour (cover):
to flour sth plate, dough
to flour sth cake pan, tin
2. flour америк. (grind) grain, wood:
to flour sth
etw [zu Mehl [o. zu Pulver] [o. fein]] mahlen
rye1 [raɪ] СУЩ. no pl
Roggen м. <-s>
rye2 [raɪ] СУЩ.
rye сокращение от rye whiskey
rye ˈwhis·key СУЩ.
rye3 [raɪ] СУЩ.
rye сокращение от rye bread
Roggenbrot ср. <-(e)s, -e>
rye ˈbread СУЩ. no pl
Roggenbrot ср. <-(e)s, -e>
Present
Iflour
youflour
he/she/itflours
weflour
youflour
theyflour
Past
Ifloured
youfloured
he/she/itfloured
wefloured
youfloured
theyfloured
Present Perfect
Ihavefloured
youhavefloured
he/she/ithasfloured
wehavefloured
youhavefloured
theyhavefloured
Past Perfect
Ihadfloured
youhadfloured
he/she/ithadfloured
wehadfloured
youhadfloured
theyhadfloured
PONS OpenDict

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Одноязычные примеры (не проверены редакцией PONS)
Rye grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
en.wikipedia.org
It is usually served lightly salted on buttered rye bread, or used as an ingredient in various "haute cuisine" sauces and dishes.
en.wikipedia.org
Pickles were a penny each, and stacks of rye bread with apple butter were the delicacy of the day.
en.wikipedia.org
While industrialization brought increases in the consumption of fresh meat and green vegetables, rye bread and potatoes continued to be staples.
en.wikipedia.org
Today, both wheat and rye bread are found in stores.
en.wikipedia.org
Примеры из интернета (не проверены редакцией PONS)
[...]
300 grams white flour with 300 grams of rye flour.
[...]
www.eder-tee.at
[...]
300 Gramm weisses Mehl mit 300 Gramm Roggenmehl mischen.
[...]
[...]
But in Germany, especially in the north, wheat and rye flour was mixed together in very early times to form the basis of typical German bread:
[...]
www.entdecke-deutschland.diplo.de
[...]
Doch in Deutschland, insbesondere im Norden, wurde sehr bald schon Weizen- mit Roggenmehl gemischt – die Grundlage für das typisch deutsche Brot:
[...]
[...]
We want to inform you that from 25th of August 2008 on we add a 20% part of new harvest to our wheat flours and a 50% part of new harvest (2008) to our rye flour.
[...]
www.muehle.at
[...]
Sehr geehrte Damen und Herren, wir möchten Sie informieren, dass wir ab 25. August 2008 bei unseren Weizenmehlen einen 20%-igen und bei unseren Roggenmehl einen 50%igen Anteil der Ernte 2008 beimischen werden.
[...]
[...]
But in Germany, especially in the north, wheat and rye flour was mixed together in very early times to form the basis of typical German bread: two-thirds of all the different kinds of German bread contain rye.
[...]
www.griechenland.diplo.de
[...]
Doch in Deutschland, insbesondere im Norden, wurde sehr bald schon Weizen- mit Roggenmehl gemischt – die Grundlage für das typisch deutsche Brot:
[...]
[...]
But in Germany, especially in the north, wheat and rye flour was mixed together in very early times to form the basis of typical German bread: two-thirds of all the different kinds of German bread contain rye.
www.entdecke-deutschland.diplo.de
[...]
Doch in Deutschland, insbesondere im Norden, wurde sehr bald schon Weizen- mit Roggenmehl gemischt – die Grundlage für das typisch deutsche Brot: In zwei Dritteln aller deutschen Brotsorten steht Roggen auf der Zutatenliste.