Rye

Rye, (Secale cereale), also called cereal rye or winter rye, cereal grass (family Poaceae) and its edible grain that is chiefly used to make rye bread and rye whiskey. It is high in carbohydrates and dietary fibre and provides small quantities of protein, potassium, and B vitamins.

Organic rye grain has a fresh, rich, earthy flavour and aroma. The main bread flour of Northern and Eastern Europe, rye has been popular for ages as a food that satisfies and fuels the body.

Research shows that consuming whole grain rye has many health benefits, including improved bowel health, better blood sugar control and reduced risk of type 2 diabetes. Rye has a lower glycemic index than other grains. High in soluble fibre, it helps manage digestion and absorbs carbs and sugars, resulting in a more gradual rise in blood sugar levels. Rye bread is also rich in zinc, magnesium, calcium and other micronutrients.