« back to encyclopedia search results
A hardy cereal which grows in cold climates and poor soil. It's a major crop in Eastern Europe, where it's used to make very nourishing hard grain bread, regarded by many to be superior to that of wheat. It's ideally suited to making sour dough bread.
Rye is high in protein, calcium and iron and a good source of vitamins B1, B2 and niacin. See 'Sour Dough Bread'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.