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The main bread flour of Northern and Eastern Europe, Rye has been popular for ages as a food that satisfies and fuels the body. Its robust flavor lends itself well to artisan breads including pumpernickel.
Rye co-evolved as a weed with wheat and barley for over 2,000 years in South East Asia until its value as a crop was recognized.
Has great agricultural significance as a winter cover crop as it has natural weed suppression, can withstand cold temperatures and poor soil conditions.
Is unusual among grains for the high level of fiber in its endosperm- not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from most other grains, making them especially healthy for diabetics.
A rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, which is also known for its high antioxidant activity.
Contains phenolic acids, lignans, alkylresorcinos and many other compounds with potential bioactivities.
Research indicates that consuming whole grain rye has many benefits including: improved bowel health, better blood sugar control, and reduced risk of type 2 diabetes and overall weight management due to improved satiety (feeling full longer after eating).
Rye is an excellent source of selenium and manganese and also contains magnesium in good amounts. It also contains good amounts of the cholesterol the lowering B vitamins folate, riboflavin, niacin and thiamin.
How to Enjoy:
Mill into flour and use in a variety of baked goods, such as crackers and bread. Process small quantities to preserve nutritional value and to prevent spoiling.
Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
Cooked rye berries can be served as a side dish alternative to rice with a variety of different meals.
Complimentary spices for rye include aniseed, dill and caraway.
How to Prepare:
Whole grains should be rinsed and drained prior to soaking and sprouting.
To cook, use three parts water to one part whole grain rye and simmer for approximately 50- 60 minutes. Pre soaking the grain will reduce cooking time.
Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.
The rye is grown in Western Canada on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.