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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'

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