RYE

   Rye


Widely used to make breads. Containing less gluten than wheat, it makes a robust loaf, which takes longer to digest. Also used to make pumpernickel and crisp bread.
    Rye Flakes


Similar to rolled oats, these are steamed and rolled rye groates and may bee eaten as porridge for breakfast and sprinkled on loaves before baking.

Rye is a cereal grain, closely related to wheat. It's grown as a bread grain, livestock feed, and for distillation into grain alcohol spirits.

Lacks in glutenous proteins that make wheat dough elastic enough for leavening. Bread and crackers can be made from rye either by itself or in a wheat blend.

Bread made from rye is heavier, denser, and usually darker than wheat bread.

[ GRAINS | BARLEY | BEANS | BRAN | CORN | MILLET | OATS | RICE ]
[ RYE | SOYBEANS | SLIT PEAS | WHEAT ]
NUTRITION