Top with honey, fruit, or nuts. Rye Rye was popular in medieval times throughout northern Europe and the area now known as Russia. Today, most rye production is in Poland and Russia. Not for everyone, rye has a heavy taste that some describe as bitter. Most appealing when used in conjunction with other cereals, such as oats.
Rye can be whole, or flour, grits, or meal.
Use in rye, pumpernickel, and black breads, breakfast cereals, breads, and pancakes. Presoak whole rye 1 cup in 2 cups water overnight. Change water, bring to boil, and simmer 45-60 minutes, until tender. If using with whole oats or spelt, soak and cook together, using one part rye to 6-10 parts oats or spelt. Rye cereal may be served with fruit and apple juice.