12: Rye

Rye is a cereal grain once considered a weed. It would grow freely between wheat and barley plants and take over if the fields were not tended. It is a very hardy plant and grows extremely well in colder, harsher climates. This explains why it is still popular in northern European countries and Russia, where the weather can be very unforgiving.

Scandinavian countries such as Denmark, Norway and Sweden eat a lot of bread and crisp bread made from rye flour, although wheat products are becoming more popular. Many people living in these countries would consider rye based products a staple food, although consumption of rye is declining as wheat consumption increases.

Rye contains less gluten than wheat flour, and this makes rye bread a lot denser. This bread has a slightly sour taste when compared to wheat bread. Flour made from rye is often combined with wheat flour to make a lighter style of rye bread. Bread made wholly from rye flour is made in Germany and called pumpernickel.

Rye is an excellent source of fibre, very high in carbohydrates and rich in vitamin E and the B groups of vitamins.