Probably the most well-known Nordic whole grain, rye has been the cornerstone of Scandinavian baking culture since the Iron Age.  Rye has historically been important for the Nordic region as it is a hearty plant that can tolerate poor soil and weathers cold and wet conditions better than most grains. Rye is high in fiber (7 grams of fiber in just a ¼ cup of rye flour) and is considered to be one of the most nutritious grain choices available. When baked, rye flour has excellent flavor that is sometimes described as nutty, earthy a little pleasantly sour.