• Kamut
• Spelt
• Rye
• Rice
• Wholegrains and Fibre
• Glycaemic Index
• Bread Benefits
• Gluten
  

Rye

Rye, known scientifically as Secale cereal, is a grain which looks similar to wheat but is longer and more slender.

Rye is the key ingredient in traditional rye and pumpernickel breads. Since its gluten is less elastic than wheat's, and it holds less gas during the leavening process, breads made with rye flour are more compact and dense.

Health Benefits of Rye

* Rye is a wholegrain that is an excellent source of both insoluble and soluble dietary fibre (about 16g per 100g), thus it has a role in promoting good bowel and heart health.
* Essential minerals and vitamins found in rye include B vitamins and vitamin E, as well as iron, phosphorus, potassium, magnesium, manganese and zinc. It also has higher amounts of lysine than other grains.
* Among grains, rye has the highest content of lignans (phytoestrogens). Evidence suggests that high intakes of lignans help maintain digestive and heart health.

Allergy considerations

Rye bread, when made with 100% rye flour, is wheat free and is therefore suitable for those with wheat sensitivities.

Rye bread is not gluten free and therefore is NOT suitable for individuals with coeliac disease.