Rye is a member of the of the grass family and belongs to the same plant family as wheat, barley, rice, and sugarcane. Rye is known as a hardy plant that can be grown in harsher conditions that are unfavorable for other cereal crops. It can stand drier and cooler conditions than wheat and is highly tolerant of soil acidity.
Since the Middle Ages, in Central and Eastern Europe, rye has been the main bread cereal in most areas east of the border of France and Germany as well as the north of Hungary. Rye bread is widely eaten in Northern and Eastern Europe.
Rye flour is also a popular ingredient due to its lower gluten content and its higher portion of soluble fiber. Rye, alone is often planted as livestock forage or harvested for hay. Rye straw is often used to make corn dollies and for roof thatching, animal bedding, and mattresses.
Rye flour contains oils and when exposed to air will start to oxidize. Freezing will slow down the oxidation.
Rye is a good flavor complement to apple, dill, mustard seeds, gouda, and cheddar.
Rye grain is used to make alcoholic beverages, such as rye whisky and rye beer.
Rye is highly susceptible to the ergot fungus. Consuming ergot-infested rye can cause you to feel effects similar to taking LSD but can also cause death.
When baking with rye flour, you should use a ratio of 25% rye flour and 75% flour when mixing your dough. That's all you need for the flavor of the rye to really come through and for the dough to behave the way it's supposed to.
Rye berries are a delicious and nutritious substitution to rice and can be used to make a healthy grain salad.
Add some rye flour to your standard pancake or crepe recipe for a healthier version.
Cooked rye berries are an excellent source of manganese. A serving provides up to 75% of your daily value.
Rye has been shown to help control blood sugar and regulate appetite.
Studies have shown that children who regularly consumed grains, like rye, reduced their chances of developing childhood asthma by 60%.
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