Seigle

Seigle, the French term for rye, refers to the cereal grain Secale cereale. Rye is a hardy, cool-season grass grown primarily in temperate regions. It tolerates poorer soils and colder climates better than many other cereals, and it can be cultivated as both a winter and a spring crop. The grain is smaller and darker than wheat, and the plant tends to be more robust under challenging conditions.

Rye flour and grain are used for multiple purposes. Milling produces light, medium, and dark rye flours, which when baked alone yield dense breads that are common in Central and Northern Europe. Because rye gluten is weaker than wheat gluten, dough made with rye is less elastic and often benefits from a portion of wheat flour or sourdough leavening to improve rise. In addition to bread, rye is used in porridge, cereals, and spirit production in some regions, including the creation of rye whiskey.

Nutritionally, rye provides dietary fiber and minerals such as magnesium and phosphorus. It contains gluten, though the gluten quality is poorer than that of wheat, contributing to a denser crumb in rye breads. As a result, rye products are generally not suitable for people with celiac disease, though they may be tolerated by some with non-celiac gluten sensitivity in small amounts.

Historically a staple in Central and Eastern Europe, rye remains important in many parts of Europe and North America. Major producers include Poland, Germany, Russia, and Ukraine, with continued cultivation in Canada and the United States.