What is made from rye and what are the benefits of this cereal?

For several centuries, rye was the main grain crop. Having absorbed the power of the earth and life-giving sunlight, she gave people golden grain. This cereal produces a rich harvest even in harsh weather conditions. It is not for nothing that linguists consider the Russian word “rye” to be derived from the verbs “to give birth”, “to give birth”.

Let's consider what kind of plant this is, what its beneficial properties are, what it is prepared and obtained from rye, and why our ancestors loved this cereal so much.

What kind of cereal is this

This annual or biennial herbaceous plant belongs to the Poa family (grasses). According to scientists, cultivated rye (Sekale cereale) comes from weedy field rye (Secale segetale). In fact, this is a subspecies of it. The origin of plants of the rye genus is attributed to the middle and upper Tertiary periods of the Cenozoic era (55-23 million years ago).

Rye has a fibrous root system that penetrates 1-2 m deep into the soil. The plant stem is straight, hollow, with five or six internodes, and pubescent under the ears. Reaches an average height of 80-100 cm. Each plant forms from four to eight shoots.

The leaves are linear, 1.5-2.5 cm wide, grow up to 30 cm in length. The upper side of the leaf blade is covered with hairs.

During the growing season, the leaves and stem are bluish in color; during ripening they become golden yellow.

At the top of the stem there is an inflorescence in the form of a drooping complex spike 5-15 cm long and 0.7-1.2 cm wide.

The fruit is an oblong grain, laterally compressed, with a deep groove in the middle. After ripening, it easily falls out of the spikelet. The grain can be white, greenish, yellow or dark brown. The weight of a thousand grains is 25-55 g.

Rye is a cross-pollinating plant. Pollen is carried by the wind. Light winds and wet weather are favorable for pollination. Thinned rye suffers from infertility or through-grain ears (half-empty ears).

The plant is not very demanding on soil and does well in acidic soils.

Rye is a frost-resistant crop. At the level of the tillering node (at a depth of 1.5-2 cm) it can withstand temperatures down to -19-21°C. Seedlings appear at 0.5-2°C.

Brief history of cultivation

The earliest archaeological finds of rye grains in Asia Minor date back to 2000 BC. e.

The advancement of agriculture to the north forced ancient farmers to pay attention to the weed that accompanied wheat crops. Wheat did not grow in harsher conditions, but weedy field rye produced a rich harvest.

The time of introduction of rye into culture on the territory of modern Eastern Europe is considered to be the early Iron Age (900 BC). The first mentions of it are found in the chronicles of Ancient Rus', dating back to 1056-1115.

Over the course of a thousand years, the importance of culture has increased significantly. It became the main cereal for the population of Europe and Rus'.

By the end of the 19th century in Russia, 30-60% of the sown area was allocated to rye, while wheat occupied less than 1%. Until the mid-twentieth century, the most common crops in the forest belt remained rye, oats and barley.

However, by 2000, the crop ranked seventh in global gross grain harvest, behind wheat, rice and corn.From 1981 to 2010, the area under rye in Russia decreased by more than 80%. Rye grain production is only about 3.3 million tons per year (about 52 million tons of wheat are grown per year).

The emergence of more advanced, productive, cold-resistant varieties of wheat reduced the interest of farmers in rye, the varieties of which remained virtually unchanged.

Composition and KBJU

Most grains contain carbohydrates; they also contain proteins, fats and dietary fiber.

Rye is rich in vitamins A, group B, PP. The cereal contains calcium, magnesium, sodium, potassium and phosphorus. Microelements include iron, copper, zinc, and manganese.

The product contains choline, beta-carotene, essential and essential amino acids.

Nutrient content per 100 g:

Benefits and harms

Rye grains are consumed whole or crushed. Sprouted rye is popular as a source of vitamins and microelements.

Regular consumption of rye products strengthens the immune system, tones and normalizes the functioning of the gastrointestinal tract. Thanks to the antioxidant content, the aging process slows down.

Choline, which is part of the cereal, reduces cholesterol levels in the blood.

Grains contain dietary fiber, so they promote quick satiety and weight loss. Fiber adsorbs toxins and removes them from the body.

A large amount of calcium (24 mg per 100 g of grain) strengthens bone tissue, teeth and nails. Due to the high content of potassium (510 mg per 100 g) and magnesium (110 mg per 100 g), rye grain products have a beneficial effect on the cardiovascular system.

Research shows that eating rye reduces the risk of breast cancer.People who regularly consume this cereal are less likely to suffer from cholelithiasis.

In Germany, Poland, and Scandinavian countries, rye products are classified as healthy and dietary food products.

The harm of rye to humans is due to individual intolerance. Proteins in its composition can cause allergies. Also, the use of rye contaminated with ergot leads to severe poisoning.

Contraindications

Rye in any form is contraindicated for peptic ulcers of the stomach and intestines, chronic gastritis, hyperacidity and exacerbation of diseases of the gastrointestinal tract. It is worth considering that fiber enhances intestinal motility and can cause irritation of the stomach walls. You should not eat rye products if you are allergic to grain protein.

What is made from rye

The economic use of rye involves the production of flour, starch, alcohol and feed for farm animals.

Flour

Depending on the production method, there are three types of rye flour:

1. Seeded — fine grinding, practically does not contain grain shells, is subject to sifting. Has the lightest color. Suitable for various types of bakery products.
2. Ripped off — before its production, most of the outer shells are removed from the grains, while most of the cells surrounding the embryo are preserved. The grinding is coarse, the product is heterogeneous in particle size, and contains remnants of outer shells. Flour retains almost all the valuable substances of whole grains. It contains little gluten, so it is recommended to mix it with wheat.
3. Wallpaper - flour of the coarsest grind. To obtain it, grain is used without any pre-treatment. It is a dark gray powder with noticeable brown inclusions of bran.Retains the greatest amount of nutrients and dietary fiber.

Starch

Starch is made from rye grain, which serves as a complete substitute for corn and wheat. It is used to produce sugary products (molasses, glucose, glucose-fructose syrup), used instead of sugar in the production of soft drinks, confectionery and canned food.

Alcohol

Rye is rich in carbohydrates and serves as a valuable raw material for the production of ethyl alcohol. Ethyl alcohol of the Alpha brand is made exclusively from grain raw materials (wheat and rye).

Bran

Bran is a by-product of flour milling. It is the hard shell of the grain. Rye bran is a valuable and nutritious feed for livestock, mainly dairy and young animals.

Cereal dishes

How is rye used in cooking? First of all, bread is baked from it, and cereals, flatbreads and healthy drinks are also prepared.

Porridge

Rye porridge made from ground whole grains is recommended for diabetes and thyroid dysfunction.

It is prepared according to this recipe:

1. 100 g of crushed cereal is thoroughly washed until the water becomes clear.
2. Boil 200 ml of salted water, add cereal and cook over high heat for 5-7 minutes.
3. Add 300 ml of milk and continue to cook over low heat until done, about 30 minutes.
4. Add butter or vegetable oil to the finished porridge.

Interesting! What is this porridge called? Ancestors called it a brew, salomat, or chatterbox.

Sprouted rye flatbreads

For dietary nutrition, it is not difficult to make flatbreads from sprouted grains:

1. Three cups of sprouted grains are crushed.
2. Dilute this mass with water to the consistency of liquid sour cream, add a pinch of salt and 2 tbsp. l. rye flour.
3. Bake in a dry frying pan with a non-stick coating.

Skantsy

This is a type of rye flatbread that was used as plates in ancient times.

Preparation:

1. Mix 300 g of rye flour and 100 g of softened butter, add 300 g of full-fat sour cream, beat in two eggs, salt to taste and knead the dough. If necessary, add flour. The dough should be very tight.
2. Roll out the flatbreads and fry in a hot frying pan with a little oil.

Rye kvass

Rye-based drinks enrich the body with useful substances and tone up.

To obtain kvass:

1. 200 g of rye bread is cut into slices and dried in the oven.
2. The resulting crackers are poured into 2 liters of boiled water and left for 6 hours.
3. Add 100 g of sugar and 5 g of dry yeast.
4. Leave the kvass in a dark place for two days to ripen.

Use in folk medicine

Grains, flour, bran and even ears of corn are used for medicinal purposes.

For bronchitis and cough, an infusion of rye spikelets is used as an emollient. 2-3 tbsp. l. raw materials are poured with 500 ml of boiling water and left for two hours. Drink 100 ml of liquid 3-4 times a day.

For abscesses, apply the chewed crumb of freshly baked salted rye bread to the affected area and apply a gauze bandage over it.

Bran decoction stops diarrhea. For this, 2 tbsp. l. bran is boiled in 100 ml of water for 5-7 minutes. Drink a third of a glass three times a day before meals.

Rye bread, on the contrary, is used as a mild laxative.

Read also:

What is corn - is it a fruit, grain or vegetable.

How to cook salted tomatoes is tasty and simple.

We lose extra pounds easily and without fasting on the “Rice Diet”.

Conclusion

Until the mid-twentieth century, rye occupied a leading position in the production of grain and flour.This cereal is less demanding on soil quality, heat and moisture than wheat. However, new and more productive varieties of wheat replaced rye from the fields.

Products made from rye flour are low-calorie and rich in nutrients, so they are often included in medical dietary nutrition. Rye bread, bran and spikelets are widely used in folk medicine. Today, rye porridge, bread and kvass have become rare guests on our table, but products made from rye grains are still popular among adherents of a healthy lifestyle and proper nutrition. Diversify your diet with this healthy and undeservedly forgotten grain.