Rye Berries (Secale Cereale) are native to Southwest Asia. Rye dates back as a weed, though it was not domesticated until the 4th Century B.C. Rye is now a very popular bread grain, especially in Europe. However, Rye contains fragile gluten properties making it difficult to bake in breads. Rye Berries are the grain of Rye with only the hull removed. Rye is high in amino acids and the B vitamins. Rye, similar to Wheat Berries, has a firm, chewy texture. Rye Berries have a mild walnut flavor.
Suggested Use:
Rye can be used in soups, breads, stews, stuffings as a breakfast porridge, substituted for rice and added to pilafs and casseroles. Similar texture to Wheat Berries.
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