Rye’s appearance on the tables of our forefathers came later than that of wheat. In medieval times it was considerably more widespread than it is now. In the mountain valleys of Switzerland, rye was grown in altitudes of up to 1400 m. Rye is winter hardy and can withstand temperatures as low as -25˚C.
Cultivation
Two hundred years ago, rye was grown mainly in Great Britain. Nowadays though, the main areas of cultivation are Central Europe (mainly winter rye), especially in Central and Eastern Germany, Poland, the Czech Republic and Slovakia, Central and Northern Russia, the Baltic and, to a lesser extent, in Canada, Spain, Portugal, the USA and Argentina.
Appearance
The rye kernel is slimmer than wheat and is greyish green in colour.
Analysis
100 g of rye contain:
69 g | of carbohydrates |
1 g | of iron |
| Vitamin B1 |
| Vitamin B2 |
| Potassium |
| Calcium |
| Magnesium |
360 kcal, 1506 kJ
Use
Rye is processed to coarse rye meal and rye flour, both of these with a number of different grinding and milling levels resulting in fine to coarse varieties. Rye is also used in bread making, crisp breads and for wholesome porridges and rye flakes.
The light and dark rye flour varieties are both used to make speciality bakery products.
Should not be consumed by those with a gluten intolerance or those suffering from celiac disease.
