Rye, though not domesticated as early on as other cereals, goes back to prehistoric times. Harvested as a wild grain in Anatolia (modern day Turkey), it made its way north to central and Eastern Europe. Due to its cold hardiness and ability to yield well with few inputs it quickly became, and remains, a staple crop across Eastern Europe. In the US it is most common to find rye in sandwich loaves seasoned heavily with caraway. Though there is a significant cultural context for this, it tends to mask the wonderful flavor of the grain itself which has created a preconceived notion among consumers of what a rye product will taste like. As with distilled spirits, there is a resurgence in rye food products hitting the market across the US drawing from several different cuisines.

Rye has numerous agronomic benefits and potential in northern US growing regions such as the Northeast and Upper Midwest. In colder climates it is the only winter cereal that can be planted following the corn harvest in the late fall and have a strong chance of survival. It is allelopathic, naturally suppressing weed growth. It has rapid growth in the spring which can reduce erosion and runoff. It has deep, fibrous roots which scavenge nutrients and promote soil aggregation and water holding capacity.

Rye is a nutritious grain. It is high in fiber, both soluble and insoluble, which increases satiety and nutrient absorption in the body as well as promote microbiota in the gut.

Rye whiskey fell off the radar for many years but has been seeing a resurgence more recently. Maltsters and distillers have been experimenting with this hearty and flavorful grain with great success. It is being distilled malted or raw, and included as the bulk of the grain bill or as an inclusion in smaller amounts. It has been brewed in beers as well, though it does not seem to perform as favorably in that category. Not a consumer of alcohol? Kvaas is a non-alcoholic drink made with stale dark rye bread that has a rich history in northern and Eastern Europe.

Rye is a staple grain in many northern and Eastern European breads. Breads baked with 100% rye tend to be hearty and richly flavored. 100% rye breads are oftentimes baked with sourdough which creates an acidic dough thereby reducing the likelihood of the dreaded “starch attack” while baking. When used in lower amounts, rye offers a flavor boost to breads baked with wheat or other grains. Rye is not gluten free but is low gluten. Gluten proteins do not combine in the dough to the same extent that they do in wheat doughs. Beyond bread, rye is suitable, even excels, in numerous products from cookies and pastries to tortillas and pasta.

Cereal rye has great potential in feed rations, particularly for pigs and poultry. Less ideal as a starter feed, it performs well included in rations for older animals. Among other benefits, some research suggests it promotes microbiota in the gut which can reduce the likelihood of illness in animals and reduce the need for antibiotic treatment. In northern climates it grows and yields well and can be a great option for farms or feed mills growing their own feed.