Botanical Name: Secale cereale
Production: our rye flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
Rye co-evolved as a weed together with wheat and barley for over 2,000 years in Southeast Asia until its value as a distinct crop was recognized. It has great agricultural significance as it can withstand cold temperatures and flourish in poor soil conditions and often serves as a winter cover crop and natural weed suppressant.
Qualities: unique to rye is the high level of fiber in both its endosperm and its bran. Because of this, rye products tend to have a lower glycemic index compared to products made from most other grains, making them especially healthy for diabetics. Rye is also a rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, known for its high antioxidant activity.
It contains phenolic acids, lignans, alkylresorcinols 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, as well as overall weight management due to improved satiety (feeling full longer after eating). Rye is an excellent source of Selenium and Manganese and Magnesium, and the cholesterol lowering B vitamins Folate, Riboflavin, Niacin and Thiamin. Rye flour is high in Gliadin but low in Glutenin and therefore has a lower gluten content than wheat flour.
Common use: Rye flour is traditionally used to create the robust flavor of German or Eastern European sourdough breads but also lends itself well to crisp breads, crackers, cookies, cakes and muffins, including pumpernickel. Rye flour makes excellent sourdough starter and is prized for the unique strong flavour that it imparts. Using rye flour yields baked goods that are moist and dense, with a slightly sour flavor. The gluten in rye is similar in character to the gluten in pastry flour, which is low, and is therefore often used in combination with wheat flour (white flour or all-purpose). Light rye flour can be successfully substituted for 40% of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30% and 20%, respectively, of the total flour amount
Complimentary spices for rye include anise seed, dill and caraway.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.