Choose 10 or 60 lbs.
Rye berries are whole grain rye with the hull removed. They can be cooked similarly to wheat berries for use in sides, soups, pilaf, breakfast cereals or grain salads. You can also grind them into homemade whole grain rye flour.
Rye (Secale cereale) was the principle bread-making grain of Northern Europe for centuries (either by itself or blended with wheat) before being largely replaced with modern wheat. It has a mild, nutty, walnut-esque flavor, and the whole grains (berries) have a firm, chewy texture once cooked.
While rye has faded into the background in much of northern Europe, it still remains important in traditional breads in Germany (pumpernickel), Russia (traditional black bread), and some countries in central & eastern Europe, where the colder climate is better suited to rye cultivation than wheat.
Rye remains a niche grain in the US & Canada, but continues to play an important role in some ethnic breads (like Jewish rye) and the production of rye whiskey.
While rye naturally contains less gluten than wheat, it is not a gluten free grain.
Store rye berries in an airtight container in a cool, dark, dry place.
RECIPES & TIPS
Use rye berries as you would wheat berries in grain salads, soups, pilaf, stuffing, as a breakfast cereal, or as a simple cooked-grain side dish.
Basic Cooking Instructions:
Add 1 cup rye berries to 4 cups of boiling water in a pot on the stove. Once the water returns to a boil, reduce the heat to a simmer & cover the pot. Cook until all the water has been absorbed (approx. 1 hour).
For extra flavor, stock can be used instead of water.
For a softer, less chewy texture, soak rye berries in water overnight prior to cooking them and/or cook them for longer, up to 2-3 hours.
Rye in Bread Making: If grinding rye berries to produce your own rye flour, be aware that rye flour is commonly mixed with wheat flour to get a good combination of rye’s flavor and wheat’s structural gluten. Pure rye breads exist, but typically involve extra steps in order to make them rise properly.