Rye (Secale cereale L.) is a member of the grass family. It is closely related to wheat and has been cultivated since the Neolithic period. Rye was cultivated by the Celts and Germans who ate it in the form of cakes.
Today, rye is mostly cultivated in Russia, Poland and Germany and used for bread making.
The rye kernels selected by Farinart come from qualified sources, cultivated with care to ensure exceptional purity and optimal nutritional benefits.
This product is available raw, sprouted or malted, and is offered whole, cracked, flaked or ground coarsely or into flour. It can be sourced from either conventional or organic farming. Our rye is GMO-free.
Rye flour has a dense texture and unique flavor, making it a popular choice for baking. Compared to wheat, rye has a nutty, earthy, slightly malty flavor and is similar to whole-wheat flour, which has a ‘greener’ taste. Rye pairs well with fruit, spices, chocolate and nuts. Perfect for bread making, rye is an ideal grain to add variety to baked goods, while also enjoying its many nutritional benefits.
The texture and volume of rye-based baked goods can vary greatly depending on the amount of rye flour used in the recipe, which is the reason why it is commonly mixed with wheat flour to produce traditional breads. Bread made with 100% rye flour tends to be chewy, heavy and low in volume. However, light, medium-grade, and dark rye flours can be substituted for 40, 30, and 20% respectively of wheat flour without depressing loaf volume. The unique soft and tender texture of rye bread is due to its better moisture retention and its low gluten content (compared to wheat, it does not form a solid gluten matrix). It can also be used in the making of flatbreads and yeast-leavened breads to vary coloration, structure and taste.
Rye is a cereal grain rich in carbohydrates. It also contains proteins and fibre including beta-glucans, the consumption of which lowers blood cholesterol levels, improves lipid metabolism and reduces blood sugar. It contains vitamin E and B vitamins including folate, the concentration of which in sprouted rye can be 2 to 4 times higher than in regular rye. Rye also contains minerals such as zinc, iron, magnesium, calcium, potassium, copper and selenium, as well as phenolic acids and lignans. Rye, unlike other cereals, contains a high level of fiber in the endosperm and not just in the bran, which gives it a lower glycemic index than wheat products and most other cereals.
Rye is considered a cereal rich in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
