Rye is a staple grain in Eastern Europe and Scandinavia and is used to make popular breads including pumpernickel and Boston Brown Bread. Many of us associate rye with the flavor of caraway, which is the classic herb added to rye breads.

Why Rye?

  • Rye is a grain with a high level of antioxidants. It is also an excellent source of fiber and manganese.
  • It also provides iron, magnesium, copper, and selenium.
  • Rye has a delicious, hearty, and distinctive flavor.
  • It is linked to improved bowel health and blood sugar control.


Rye flour ranges from dark to light. The dark flour is whole grain and contains more of the nutritious outer layers. It is also available in flakes, in whole berries, and cracked.

How Do I Use Rye?

  • Rye flour is wonderful in breads and other baked goods. Try it in place of wheat, spelt, or brown rice flours.
  • Flaked rye makes a delicious and satisfying breakfast cereal.
  • Serve whole rye berries as a side dish, in soups, or in salads. They are a fresh alternative to other grains like brown rice or bulgur.

Rye, in all of its delicious and healthy forms, deserves a place in your pantry!