This grain gets a bad rap because of the flavor of the caraway seed used in rye breads. Rye alone is not very flavorful, hence, the need to add caraway seeds and molasses to the recipes.
The other misconception is that rye bread is made with all-rye flour. Actually, only about one-third of the total flour in most rye bread is rye flour.
Low gluten, rye is high in lysine, fiber, protein, phosphorus, iron, and potassium. It has a special long chain of five-carbon sugars, which digest slowly, imparting a sense of fullness.
Rye has the ability to grow in poor soil, in harsh climates, and at high altitudes. It is called “the rain of poverty,” as it sustained the poor of Bermany, Poland, Russia, and Scandinavia.
Use rye in breads, pastries, cookies, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Fiber Content: 1.5 grams per 0.5 cup
Rye Flakes Cooking Times
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:3.0
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30 Minutes
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6 Minutes
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7 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.