page_title: Rye
section_title: Uses
hierarchical_section_title: Rye / Uses
caption_attribution_description: English: Sultsina pastry. Producted by Joensuun Herkkuleipomo, Finland.
context_page_description: Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.
  Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock.
context_section_description: Rye grain is refined into a flour. Rye flour is high in gliadin but low in glutenin. It therefore has a lower gluten content than wheat flour. It also contains a higher proportion of soluble fiber. Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1–0.3% of dry weight). Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread.
  Rye grain is used to make alcoholic drinks, such as rye whiskey and rye beer. Other uses of rye grain include kvass and an herbal medicine known as rye extract. Rye straw is used as livestock bedding, as a cover crop and green manure for soil amendment, and to make crafts such as corn dollies.
caption: Sultsina, a traditional Karelian dish made of unleavened rye dough and a farina filling
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