Cereals - Rye (Secale cereale)

Rye probably originated from the mountains of North Africa and the Near and Middle East, evolving as a food crop about 3,000 BC. It is able to withstand colder climates than wheat and by the 16th century was used for bread making in Russia and Northern Europe as well as in Britain. Very little rye is now grown in Britain.

With only a low gluten content, rye flour must be mixed with wheat flour to produce a good quality bread. However, the flour can be used for baking rye crispbreads, or the flaked grain used in health foods. Rye is also malted for rye whiskey.

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