A versatile grain cultivated for centuries, rye is a member of the wheat family and is closely related to barley and wheat. With a robust, earthy flavor with a hint of spiciness, rye is used in baking bread, crackers, and other baked goods.
Rye flour is a popular choice for creating and maintaining “sourdough” starters and breads and because it’s a good source of dietary fiber, it’s well-loved by more health concious bread eaters.
If you’re new to grains, you might be unfamiliar with Rye, a grain commonly found in crackers, breads, and used in bread and whiskey production. Get nutritional info, how to incorporate it in your diet, and the different types.
