- Rye is a dark coloured, fibrous flour with a low gluten content and strong flavour.
- It is the only non wheat flour with enough gluten protein for bread making. Although it is usually mixed with strong wheat flour to produce a lighter loaf of bread.
- Breads made with Rye flour have a distinctive sour tang.
- Used to make traditional bread like pumpernickel.
- A cereal grain derived from the annual grass Hordeum vulgare.
- Barley contains all eight essential amino acids. These are amino acids that the body must receive from the diet as the body can not produce them.
- Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel.
- A hybrid or combination of wheat (Triticum) and rye (Secale) to achieve the best attributes of both of these cereals.
- It has grayish brown oval shaped kernels that are larger than wheat but plumper than Rye.
- Triticale’s nutty flavour is similar to that of wheat.