Overview Rye originated in South West Asia, but was not domesticated because wheat and barley not only out-yielded rye, but were also more acceptable food grains. Rye did not contain the gluten that was present in wheat and, therefore, did not rise. The bread produced from rye was heavier and darker. However, as agriculture moved from the more favored river bottom location to the colder and drier climates, wheat and barley were not as productive. Rye could stand lower temperatures and grew in less fertile soil.
Rye is still one of the most important flour sources in Northern Europe and in Scandinavia.
However, in rotations with other crops, rye can replace any of the small grains. Originated in South West Asia 2. Rye was one of the last cereals to be cultivated. Failure to become major food crop partly due to fact that both wheat and barley already intensely cultivated when it came on the scene 3. Bread produced from rye is heavier, darker, and less preferred than wheat.