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| − | {{cereal}} | + | {{wikipedia::Rye|Rye}} |
| − | [[Image:Rogge korrels Secale cereale.jpg|right|thumb|Rye grains]]
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| − | [[Image:Mischbrot-1.jpg|right|thumb|Rye (and wheat) bread]]
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| − | '''Rye''' is a grain used as a staple food, as well as animal feed. Rye [[Cookbook:Flour|flour]] is often used in [[Cookbook:Sourdough Bread|sourdough bread]], and in fact the gluten in rye requires the acids of a sourdough [[Cookbook:Fermentation|ferment]] to develop the gumminess needed to help rye bread rise properly. A prominent sourdough rye bread is called [[Cookbook:Pumpernickel|pumpernickel]].
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| − | Rye is not [[Cookbook:Gluten-Free|gluten free]]. Whilst it does not have the same form of gluten much loved by bread bakers, it has a protein called secalin which is also harmful to people sensitive to gluten, including those with coeliac disease.
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| − | {{Wikipedia|Rye}}
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