Organic Rye Grain

Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (Triticum) and barley (genus Hordeum). Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.

Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock.

Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.

Rye grain has a distinctive, flavorful taste that is often used in rye grain breads and other baked goods. Rye grain is also commonly used in the production of a popular brand of black bread, called pumpernickel. Rye grain can be softened by soaking and then cooked to make a hot cereal or porridge. Rye grain is sometimes added to soups or stews to provide flavour and added texture.

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