Description

Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskies, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats. Since the Middle Ages, rye has been widely cultivated in Central and Eastern Europe and is the main bread cereal in most areas east of the French-German border.

Boiled rye seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.

How to select

The rye should be clean, dust free and without any infestations or foul odor. It is better to opt for organic grains, if possible.

Culinary uses

" Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread
" Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract
" Rye straw is used to make corn dollies
" Rye is favoured by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods.

How to store

Store rye in an airtight container and keep it in a cool and dry place.

Health benefits

" Rye is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch
" The rye flour are rich in calcium and antioxidants and all the varieties are gluten-free, an attractive alternative for wheat allergy sufferers.