Rye

“Keep close to Nature’s heart… and break clear away, once in awhile, and climb a mountain or spend a week in the woods. Wash your spirit clean.”

John Muir

Rye

Organic rye Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.

 

3 facts about rye:

1. Physical properties of rye affect attributes of the final food product such as seed size and surface area, and porosity. The surface area of the seed directly correlates to the drying and heat transfer time.

2. Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.

3. In the rye grain, in addition to standard carbohydrates, proteins and various dietary fibers, which are also present in wheat grain, there is also a set of vitamins of the PP, E, B group. That is why rye bread is considered a very useful dietary product.