Organic Rye Grain

The rye grain (also known as rye ‘berries’), is a staple grain in many eastern European countries, mostly due to its hardiness and ability to withstand the colder climate as well as drought, however it was long regarded as inferior to wheat which was considered to be the ‘luxury’ grain. Rye was believed to have originated from a wild form of the grain in South West Asia around the time of 1800-1500 BC. It is mostly known as the major component in the popular pumpernickel and rye breads.

As it requires a longer cooking time than most other grains, we recommend soaking the rye berries overnight to decrease cooking time.

Recipe Ideas:

Rye berries can be used in casseroles, soups or in place of rice dishes.

Interesting Facts about Rye:

Rye has a softer gluten and more soluble fibre then its cousin wheat. This makes is more easily digested from top to bottom!

Both rye and wheat were used in Medieval times for thatching on the roofs of houses in Southern England.