Is roggenvollkorn vegan?

Roggenvollkorn is a German term for whole grain rye flour, a highly nutritious and flavorful ingredient commonly used in traditional German cuisine. This type of flour is produced by grinding the entire rye kernel, including the bran, germ, and endosperm, which results in a darker, denser, and more flavorful flour than white rye flour. Roggenvollkorn is rich in fiber, vitamins, and minerals, making it an excellent choice for health-conscious individuals. It is often used to make hearty bread, crackers, and other baked goods that have a distinctively nutty and slightly sour taste, and a dense and chewy texture.