Rye was first cultivated rather late in human history, perhaps as recently as 2000 to 3000 years ago. It is still grown extensively in northern Europe and Asia.
The wonder of rye is its ability to grow on poor soil and harsh climates, often at startlingly high altitudes.
Rye is a dark cereal grain that adds flavor to many foods.
Although rye production has decreased during the 20th century, it is still a favorite for bread making in many parts of the world.
It is used as a livestock feed and also to make rye whiskey.
Rye is a soft grain nutritionally very similar to wheat; it is high in minerals, particulary potassium and iron, and B vitamins.
Forms of Rye
|Fibre||2 g||Main nutrients|
|250 g rye flour
100 g melted butter or margarine
3 tablespoons of ground walnuts
3 tablespoons ground almonds
5 tablespoons sugar
a twist of grated lemon
a pinch of salt
Mix all the ingredients together until you obtain an homogeneous dough.
Divide the dough in about 30 balls that you flatten a little.
Put them in a greasy pan and cook them about 15 minutes at medium heat.
Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
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