The rye grain is closely related to wheat* and behaves in a very 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 featured prominently in alcoholic beverages over the course of many centuries.
Rye has a much heartier flavour to wheat. The rye wholegrain is a good source of fibre, protein, manganese and phosphorus.
*Please note that these rye products will not be suitable for those with a gluten intolerance or for those that have |
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