Rye

Rye is a strong-flavoured, slightly bitter tasting grain that is hardy enough to grow in cold climates; it is particularly popular in Scandinavia, Russia and Germany where it is used to make breads and crackers. Of the 15.5 million tonnes cultivated every year, nearly 90% is grown in Europe, particularly in Russia, Poland and Germany; 7% is grown in Asia (mainly in China), whilst 3% is grown in North America (mainly in Canada). The UK grows approximately 41,000 tonnes a year, making it the fourth most important crop after wheat, oats and barley.

Rye is a good source of dietary fibre, along with nutrients such as vitamin E, calcium, iron, thiamine, potassium and phosphorus. It is also relatively low in gluten compared to wheat.

The beige or dark grey grains may be processed into a variety of forms, including whole rye kernels (berries), rye flakes and rye flour. It can be brewed to make beer, distilled to make rye whiskey (particularly in the US and Canada), and is also used in some brands of vodka.

Whole Rye Kernels

Also known as rye berries, these are the whole kernels with only the tough outer hull removed. Boiled until tender, they can be used in stews, pilaffs and stir-fries or added to breads for extra texture. They may also be used as a hot breakfast cereal. The berries may be soaked overnight to decrease the cooking time.

Rye Flakes

Rye berries may be forced between rollers to form a flattened flake. Also known as rolled rye, these flakes cook faster than whole kernels, and may be added to breads, soups, stews and casseroles. They can also be used to make beer, or combined with other grains and then cooked to make a hot breakfast cereal.

Rye Flour

Rye grain may be milled into flour, which can be used to make a rather heavy, dark bread with a distinctive sweet-sour flavour. There are a variety of different types of flour, depending on the coarseness of the grind; coarse-ground dark rye flour is used to make pumpernickel bread, whilst more finely ground dark rye flour is used for European and Russian black breads.

As rye is relatively low in gluten, it needs to be combined with wheat flour when baking yeast breads. This produces a lighter coloured, risen loaf. Rye flour is also used to make crispbreads.