Providing delicious Canadian whole grains, legumes & seeds

Organic Whole Grain Rye

$7.30$66.50

Whole grain Rye is a unique flavor addition to breads and baked goods and creates a tangy sourdough starter.

Description

Rye is a cereal grain that has been cultivated for thousands of years. Its origins can be traced back to the region of present-day Turkey and surrounding areas. Rye was a significant staple crop in various parts of Europe, especially in northern and eastern regions where it thrived in colder climates and poorer soils. It has a long history of cultivation for its hardiness, adaptability, and nutritional benefits. In medieval times, rye became a crucial grain, providing sustenance for many communities, and was commonly used to make bread.

Whole grain rye is a nutrient-dense food that is a good source of complex carbohydrates, dietary fiber, and various essential nutrients such as B vitamins (thiamin, riboflavin, niacin, and B6) iron, magnesium, and phosphorus.  It also has a lower glycemic index than wheat. Organic whole grain Rye is a Non-GMO grain meaning it has not been genetically modified.

Whole grain rye can be used in a variety of dishes, including as a substitute for rice or other grains, added to soups and stews, or cooked into cereals and porridges, similar to oatmeal. These dishes can be flavored with various ingredients, such as fruits, nuts, and sweeteners.  Whole grain rye can also be ground into flour and used for baking bread, crackers, and other baked goods. Rye is a nutritious and tasty addition to bread however when used on its own it will create a dense loaf with strong flavor.  Rye contains gluten but because it contains pentosans the gluten doesn’t develop.  For this reason rye flour is typically blended with wheat flour. It can also be used to make fermented foods, such as sourdough bread and kvass.  Sourdough starter often calls for rye flour for its feed and it works well for starter as rye will remain active under difficult conditions. Sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, allowing fermentation to occur.  This natural fermentation process gives sourdough its characteristic tangy flavor, along with improved digestibility and potential health benefits.

Overall, whole grain rye is a versatile and nutritious food with a distinct, earthy flavor and a slightly dense texture, contributing to its unique taste in various culinary applications.

Cooking Instructions

Cooking time: 40 – 45 minutes

1. Rinse
2. In a medium sized pot, mix one part Rye with 2 parts water
3. Bring to a boil
4. Once boiling reduce to low for 35 – 40 minutes or until desired texture is reached
5. Strain and rinse with warm water

Cooking time can be reduced if Rye is pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.

Nutrition Facts

How to Use

• Cereals, cooked or soaked
• Kvass, a fermented beverage
• Sourdough starter, when milled into flour
• Bread flour, best when blended with wheat flour
• Milled and used in crackers, brownies and cookies

Storage & Shelf Life

Whole grain Rye should be stored in a cool, dry place. If in doubt, store in the fridge or freezer. When stored correctly whole grains have a long storage life.

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