Rye is related to wheat and barley, and originated as a weed of these plants, possibly in southwestern Asia. Cornmeal-rye breads were once common in America.
Rye is particularly cold tolerant and has allelopathic qualities that suppress weeds, and also other crops. These attributes led to rye becoming a staple bread grain in colder climates, and for peasant communities. Rye varieties planted in the region include Danko, a Polish variety that found popularity in Canada and the Northeast, as well as Aroostook, a variety originally from Maine. Hybrid ryes like Brasetto are also planted by farmers because their yield is so favorable, but the tradeoff is that the seed can’t be saved and replanted.
Rye grains are slender and long, and tend toward greens and blues in color.
Function: German and Nordic rye loaves are dense, robust food, and rye can also be added to wheat breads in a good quantity to deepen flavor and nutrition. In sweets, rye loves chocolate, pairing kindly in brownies, chocolate chip cookies, and cakes. Pastry chefs have been falling in love with this grain, using rye flour in everything from honey cakes to crepes.
Flavor profile: Rye’s earthy flavor balances notes of dark caramel with a slight bitter edge and makes it a winner in pancakes, crepes, and muffins. The taste of rye is commonly confused with caraway, but the flavor is distinct from that New York deli-style rye affiliation.
Nutritional info: 100% rye breads are celebrated nutritionally for their lower glycemic index.