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The peoples of Northern Europe and Russia use rye as their principle bread and cereal grain. Although rye has always been a minor grain in this country, with the current interest in whole grain eating, its use has been on the increase. Rye is rich in manganese, phosphorus, potassium and iron and is approximately 12% protein. The rye berries range from a golden hue to sage green. Often mistaken for moldy grains, the sage green color is unique to rye berries.