RYE

Rye is another latecomer to mankind’s nutrition compared to other major grains, such as wheat or barley. It was probably first cultivated about 3000 BC. Pliny describes the growth of rye in the Alps in the first century BC, and calls it “unpleasant to the stomach,” fit only for the very hungry. A disease in rye called ergot can cause hallucinations in those who consume grains infected with the highly toxic fungus. Some historians blame rye ergot for triggering hallucinations leading to the Salem witch trials in Massachusetts in 1692. Today in industrialized countries, the swollen black or purple lumps of diseased rye are sieved out after threshing.

Because rye can grow in cold, wet climates, it was the major bread-making grain in northern Europe for centuries, and it remains popular to this day also in eastern Europe and Russia. Germans have long enjoyed dense, dark whole grain rye loaves and the Russians their black bread, while in Poland and Sweden lighter, paler rye breads are preferred.

Slender whole rye kernels have a distinct grayish-green hue and an appealing subtle tanginess, a terrific grain to add to your table. Rye also contains a type of fiber that makes you feel full fast—great for anyone hoping to lose a few pounds.

PUMPERNICKEL FLOUR AND DARK RYE FLOUR Both of these are whole grain flours milled from whole rye berries, with pumpernickel flour typically being a coarser grind, perfect for traditional pumpernickel bread. Light rye flour is processed, with the bran and the germ removed. Rye flour does not contain much gluten, the protein that helps wheat bread rise and contributes to its fine elastic texture. To help rye bread rise, it has traditionally been leavened with sourdough, because yeast alone doesn’t produce desirable results. Rye flour adds a slight stickiness to bread, which comes from a natural gum in the grain—it also keeps rye bread moist longer.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'