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Rye is
closely related to barley and wheat.
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It does
contain a type of gluten but this is less than wheat grain. For a gluten
free grain see oat groats.
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Rye is
very susceptible to the ergot fungus. It is dangerous to eat rye that
has become infected with ergot as this can cause all kinds of problems.
Do make sure your rye grain is obtained from a reliable source.
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The dark
dense Pumpernickel bread is made from crushed or ground whole rye grains
usually without wheat flour. It is baked for long periods at low
temperature.
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In the
United States rye bread generally contains caraway seed.
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Rye grain
should be washed and soaked before using in recipes.
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Rye grain
can also be sprouted.
