Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Rye flakes

Rye grain

Rye flour

A strong-flavoured grain, it is used mainly for animal fodder, but is also used in rye bread the well-known Scandinavian crsipbread and in drinks such as whisky, gin and beer. Rye is available as the whole or cracked grain (used mainly for coarse rye breads) and rye flakes (whole rye grains that have been flattened and lightly toasted. Rye flour is the main ingredient in black bread, pumpernickel and some crispbreads. It also makes excellent pancakes and is often used to make leavened bread, though since it has no gluten, it will have to be mixed with two-thirds wheat flour when used in this way.