Four grains

Rye

Rye grain can have several different shades and colors, with the most common colors being blue-green and reddish-yellow shades. Rye grows quickly and has traditionally been used primarily for baking crispbread and bread baked on wholegrain rye and sourdough.

Today, rye is grown on about one percent of the cultivated area in Sweden. On average, 0.2 million tonnes of rye are harvested per year, which represents about 4 percent of the total grain harvest (calculated on the average for rye and the total harvest over the last five years in Sweden). 

Brief history

Rye originated in Asia Minor, in present-day Turkey. Rye was known to the ancient Greeks and Romans, but was not cultivated to any great extent by them. 

In the Nordic countries, rye has been cultivated since the 11th century. The rye was hardy and was sown in the autumn, which made it suitable for eastern central Sweden with its dry early summers and as the first crop in slash-and-burn farming. By the mid-1800s, rye accounted for a third of all grain grown, and rye was an important crop for the working population and a crucial part of the staple foods of the time, including rye bread and rye porridge. 

Rye differs from the other cereals by being a cross-pollinator and is characterized by an open flowering. When the rye flowers release their pollen, it is visible as a fog over the crop, and it is usually said that "the rye smokes". 

Did you know?

Sourdough has a long history. As early as ancient Egypt, sourdough bread was baked and distributed to the workers at the pyramids, it is said. Make your own rye sourdough! 

What are the health benefits of rye?

Rye contains the most dietary fiber of our Nordic grains and gives a good feeling of satiety - so it is ideal for breakfast.
 
Rye fibre is good for gut health and contributes to normal bowel function. 
 
Rye is an excellent source of fiber! Contains 20 g of fibre per 100 g – rye contains 4-5 percent of the relatively newly discovered fibre that is not yet included in the traditional dietary fibre analysis.
 
100 grams of rye a day provides up to 50 percent of the recommended daily intake of several important vitamins and minerals, 70 percent of the daily dietary fiber requirement - but only 15 percent of the daily requirement for energy. 
 
You get 100 g of rye if you eat a large portion of porridge, 1.5 dl of rye flakes, and 2 slices of rye bread made of whole grains.


Why do you get full from rye?

Lantmännen has conducted several studies on rye and saturation. The results show that porridge made from rye is superior to bread made from sifted wheat when it comes to keeping satiety for a long time.

The rye flake porridge even gives a higher feeling of satiety in the afternoon, than when the day starts with a bread breakfast. In addition, whole rye grains are clear winners over ground rye kernels (rye flour), when comparing porridge and bread with the same raw material.

All rye products provide a better satiety throughout the day compared to wheat bread. During the morning, the feeling of satiety is similar, but in the afternoon you can see the effect of porridge made from kernels as those test groups stayed full longer. Porridge made from rye flakes has a lot of the structure of the rye kernel preserved and this may explain why it provides increased satiety even in the afternoon.

Hint!

Use rye flakes instead of breadcrumbs! And use the leftover rye bread for crispy croutons in the salad - and we also reduce food waste! 

 

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