Rye

Rye
Rye isn't as nutritious as other grains, but it's hardy enough to grow in very cold climates. This has made it a staple of Northern Europeans, who use it to make breads, crackers, and whiskey. It has a distinctive, hearty flavor that's best when combined with other assertive ingredients. Substitutes: triticale Rye isn't as nutritious as other grains, but it's hardy enough to grow in very cold climates. This has made it a staple of Northern Europeans, who use it to make breads, crackers, and whiskey. It has a distinctive, hearty flavor that's best when combined with other assertive ingredients. Substitutes: triticale
Rye
Rye
Rye isn't as nutritious as other grains, but it's hardy enough to grow in very cold climates. This has made it a staple of Northern Europeans, who use it to make breads, crackers, and whiskey. It has a distinctive, hearty flavor that's best when combined with other assertive ingredients. Substitutes: triticale.
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rye berries
rye berries
Soak these overnight before cooking. Soaked and cooked rye berries are sometimes added to breads for extra texture, or used to make pilafs or hot breakfast cereals.
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rye flakes
rye flakes
These are often combined with other grains, then cooked to make a hot breakfast cereal.
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