Rye index - Oregon Grains and Seeds Crops Resource

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Rye

Ryes tend to be the most cold hardy and disease resistant of the small grains. Ryes can be grown in harsh environments where other small grains would not survive. Rye kernels tend to be long and thin and are usually blue-grey in color. Protein content varies and is poor in quality. Rye flour is used to make heavy, dark breads or mixed with wheat flours to produce lighter loaves. Ryes have a distinctive flavor which gives breads a unique taste but also makes the grain less palatable to livestock. Rye is considered to be a feed grain and is often grown for hay rather than grain. There are both winter and spring varieties.

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