Whole Grain Rye is typically used to make rye bread, including pumpernickel, a type of German sourdough bread. Rye breads and pumpernickels especially, are known for their characteristic dark color, sweet dark chocolate coffee flavor, and earthy aroma. Whole grain rye is closely related to barley and wheat, but has more soluble dietary fiber than both (16 grams per 100 gram serving). Rye grain is used to make a variety of products including rye flour, rye bread, and even rye beer. Whole grain rye can be eaten whole or can be rolled into flakes, similar to oatmeal.
A loaf of rye bread is much denser than a traditional wheat bread. Rye can also be used to make crisp breads which arepopular in Scandinavian countries. There are a number of varieties of crisp breads including yeast fermented crisp bread, sourdough fermented crisp bread and cold crisp bread. Crisp bread can be stored for longer than traditional wheat bread due to its low water content.
