How does rye grain taste?
Rye is a heritage grain which has a subtle nutty, pepper and malty taste on the palate. The strength of flavour varies between types.
The blue variety of rye grains can be fragrant, sweet, and tangy.
Generally, rye is used to add a taste depth that can’t be achieved with mild wheat grains
Bread crumbs from rye grains tend to possess a gummy quality unless it’s balanced well with another grain type.
Unlike wheat, the durable grain is good at resisting harsh conditions such as cold and drought.
Grains have a low gluten content, rich in amylase enzymes.
Origin and history
Rye grain cultivation can be traced back to Ararat, Turkey. Due to the ability to withstand varied weather conditions, it was commonly used in breads eaten by peasant folk. More prosperous groups would instead opt for milder wheat grains in their diets.
Rye is rich in analyse enzyme, which helps to break down carbs and aid digestion.
Storing the grain
Rye grain is a durable grain that can be stored for long periods of time. It’s advised to store grain for no longer than 6 months at room heat or no longer than 1 year in a freezer.
What can I use rye grain with?
Rye grain can be used to add a complex flavour to breads, pastries, and cookies.
It’s commonly used as a percentage with other grains, making the baking mixture more workable and the bake less gummy.
Forms of rye
- Rye Field (rye plants)
- Rye Berries (rye kernels)
- Rye Flakes ( kernels that have been steamed and rolled)
- Cracked Rye or Rye Chops (split kernels)
Types of rye flour
- White Rye Flour
- Cream or Light Rye Flour
- Medium Rye Flour
- Dark Rye Flour
- Rye Meal
- Pumpernickel Flour or Meal
What is dark, light and white rye
Rye flour can be classified according to colour. The darker the rye flour, the more bran and germ it’s likely to contain. Light rye is pale because it has some of these parts removed. White rye flour has no trace of bran or germ.