Rye
Rye began life as a weed that invaded and contaminated wheat fields, but it has proved itself a most useful citizen of the vegetable kingdom - R. W. Apple Jr.
image by: Frey Ranch Distillery
HWN Suggests
Rye, a Grain With Ancient Roots, Is Rising Again
Any adventurous eater who has wandered into the woods of modern Nordic cuisine has probably tripped over a loaf of rye bread. There is wonderfully chewy rugbrod at Great Northern Food Hall in Grand Central Terminal, spice-scented Swedish limpa at Plaj in San Francisco, and darkly rugged toast at Bachelor Farmer in Minneapolis.
But none of it is the rye bread that most Americans know. Unlike a smooth, ivory-crumbed, faintly tangy loaf — the bread that clasps the ideal pastrami sandwich together — rye breads from Scandinavia and other parts of Northern Europe are bumpy, nutty and fragrant. They can be as dark as chocolate cake and as spicy as gingerbread. They are often powerfully sour…
Resources
Rye and health - Where do we stand and where do we go?
This review summarizes the state of the art of rye and health and identifies future directions for research and innovation, based partly on findings presented at the international conference “The Power of Rye”, Åland, Finland, 7–8 June 2017.
The Old World Turns to a New World Spirit: Rye
Distillers in Scotland and across Europe have started making their own versions of a whiskey long associated with North America.
How Rye Came Back
The unexpected source of a craft-whiskey boom.
The Finnish 'rye-volution' begins in New York, without wheat or yeast
Simo Kuusisto is winning over health-conscious Americans with Nordic bread, while learning they can be more 'vocal with demand than their wallets'
The Miracle of Rye; In Germany, and among some here, rye bread is a spiritual thing
IN Germany, I sometimes think, they don't care which side their bread is buttered on, or whether it's buttered at all, as long as it's made from rye. Rye began life as a weed that invaded and contaminated wheat fields, but it has proved itself a most useful citizen of the vegetable kingdom.
These 'Garlicky Chewy Bites' Taste Like Rye Bread and My Soviet Childhood
Having carried a fond memory of those garlicky bites with me through the years, it seems serendipitous that, upon moving to the US six years ago, I found myself living in close proximity to Mama Papa Lithuania, an establishment that, you guessed it, sells this same fried rye bread.
Rye, a Grain With Ancient Roots, Is Rising Again
Riding a wave of interest in ancient grains, rye is sprouting in many influential kitchens — in pasta, porridge, brownies and, most gratifyingly, in bread.
8 Surprising Benefits Of Rye
Rye is one of the most important cereal crops and this type of grass is grown extensively throughout the world. The scientific name of rye is Secale cereale. Agriculturally, it is similar to wheat and barley, so it has many of the same applications. You can find it being used as everything, from animal livestock and the base of whiskey to different types of bread and rolled rye grains. Currently, it is majorly grown in Turkey and neighboring regions.
The Many Benefits of Rye That Make it Healthier Than Wheat and Barley
Rye is a grass that is closely associated with wheat and barley and yet is superior to the two. It is an extremely versatile grain. Also known as secale cereal, rye is a grain from Russia, and was dominantly grown there, but now is available all across the world.
Whole Grains Council
At the University of Kuopio in Finland, scientists assigned a group of 47 adults with metabolic syndrome to one of two different 12-week diets. The first group ate a diet with oat, wheat bread and potato (high post-meal insulin response) and the second group at a diet with rye bread and pasta (low post-meal insulin response). The researchers found that the rye/pasta group showed less inflammation than the oat/wheat/potato group.
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