Whole Grain Rye is typically used to make rye bread, including pumpernickel, a type of German sourdough bread. Rye breads and pumpernickels especially, are known for their characteristic dark color, sweet dark chocolate coffee flavor, and earthy aroma. Whole grain rye is closely related to barley and wheat, but has more soluble dietary fiber than both (16 grams per 100 gram serving). Rye grain is used to make a variety of products including rye flour, rye bread, and even rye beer. Whole grain rye can be eaten whole or can be rolled into flakes, similar to oatmeal.

A loaf of rye bread is much denser than a traditional wheat bread. Rye can also be used to make crisp breads which are popular in Scandinavian countries. There are a number of varieties of crisp breads including yeast fermented crisp bread, sourdough fermented crisp bread and cold crisp bread. Crisp bread can be stored for longer than traditional wheat bread due to its low water content.

Honeyville offers Whole Grain Rye Berries in the bulk 50 pound bag and Whole Grain Rye Berries in the 2.5 pound bag.

Rye Bread Recipe

Ingredients:

2 tsp Dry Active Yeast	1/2 cup molasses
1/2 cup warm water	2 TBSP butter
1 1/2 cups lukewarm milk	3 1/4 cups Dark Rye Flour
2 TBSP White Sugar	2 1/2 cups Bread Flour
1 tsp salt

Directions:

1. Dissolve yeast in warm water.
2. Combine milk, sugar, and salt in a large bowl. Beat in molasses, butter, yeast mixture, and 1 cup of dark rye flour.
3. Use a wooden spoon to mix in the remaining rye flour. Add bread flour until dough is stiff.
4. Knead 5 to 10 minutes, adding flour as needed.
5. Cover dough and let rise 1 to 1 1/2 hours or until dough doubles in size.
6. Punch down and divide to form 3 round loaves. Let loaves rise on a greased baking sheet until double.
7. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Enjoy.