Rye

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: grams per cup

Rye Usage

Rye or Rice?

Rye can be cooked as a rice dish. It cooks the same as brown rice.