The rye grain is closely related to wheat* and barley and behaves in a similar way. The grain can be rolled and eaten in warm milk, much like porridge oats. It can be milled into flour for bread and biscuit making. Rye has also been used for making alcoholic beverages over the centuries.
Rye has a heartier flavour to wheat. The rye wholegrain is a good source of fibre, protein, manganese and phosphorus.
*If you are sensitive to eating wheat or gluten, then the Rye grain would not be suitable for you.
