Ríg

Råg, or rye, is a cereal crop of Secale cereale in the grass family Poaceae. It is grown for its grain, which is milled into flour used in bread, crackers, porridge and other foods. Rye flour has less gluten than wheat, and its dough tends to be denser and more flavorful. The grain is small and hard, with a hull that often remains attached after threshing.

Rye is an annual grass that usually reaches about 0.6 to 1.2 meters in height. It tolerates cool climates and relatively poor soils better than many other cereals. There are two main growth forms: winter rye, sown in autumn and harvested the following year, and spring rye, sown in spring and harvested in late summer.

Rye is principally grown in temperate regions of Europe, Russia, and parts of North America. It favors cooler climates and shorter growing seasons. It is susceptible to ergot disease (Claviceps purpurea), which can contaminate grain and has a long historical association with rye-based foods. Crop rotations and disease management are important in production.

Uses and nutrition: Rye flour yields dense, hearty breads such as rye bread and crispbread. It is also used in porridge, beers and spirits. Nutritionally, rye provides fiber, B vitamins and minerals, and it contains gluten, though less elastic than wheat dough, which influences loaf structure. Rye remains a staple in several regional bread traditions and is valued for its distinctive flavor and resilience in marginal growing conditions.