Nutty and hearty, rye presents a robust flavor with a slight earthiness. Its dense texture and rich profile make it a favorite for rustic breads and hearty dishes.
Where it comes from
Rye has been cultivated in Europe since ancient times, playing a significant role in Northern European cuisine, especially in bread-making traditions.
In the kitchen
Used primarily in bread-making, rye flour adds depth and a characteristic flavor to loaves, while also appearing in crackers and traditional dishes like pumpernickel.
Nutrition (per 100g)
338kcalCal
10.3gProtein
1.9gFat
72.0gCarbs
15.0gFiber
Values are AI-estimated, not from a laboratory database
