rye

Rye (Secale cereale) is a cereal grain in the grass family. It is closely related to wheat and barley and is grown for its grain, which is milled into flour and used in bread and feed. Rye is a hardy, cool-season crop that tolerates poor soils and cold climates better than many other cereals.

Rye is grown primarily in temperate regions of Europe and Asia, with major production in Poland, Russia, Germany, and Ukraine, and in North America. It can be cultivated as a winter or spring crop depending on climate. The grain is harvested for flour, animal feed, and various traditional foods; it is processed into darker, denser flours than wheat and is often mixed with wheat for bread.

In baking, rye flour is used for rye bread, pumpernickel, and crisp breads, producing a distinctive, robust flavor and denser crumb. It is also used to make fermented beverages and spirits such as rye beer and rye whiskey. In some regions, rye is eaten as porridge or used as animal feed.

Rye contains gluten and is not suitable for people with celiac disease. It provides dietary fiber, minerals, and some protein, and its bread often has a lower glycemic response than wheat bread. Historically, rye has been cultivated in Europe since ancient times and became a staple in northern and eastern regions where wheat was less reliable.