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Organic Rye Berries

Organic Rye Berries

Regular price $5.25
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Product of Canada

Organic Rye

Rye has a high level of fiber in both its endosperm and its bran. Because of this, rye products tend to have a lower glycemic index compared to products made from most other grains. Rye is also a rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, known for its high antioxidant activity.

It contains phenolic acids, lignans, alkylresorcinols and many other compounds with potential bioactivities. Rye is an excellent source of Selenium and Manganese and Magnesium, and the cholesterol lowering B vitamins Folate, Riboflavin, Niacin and Thiamin. Rye flour is high in Gliadin but low in Glutenin and therefore has a lower gluten content than wheat flour.

  • Rich in Nutrients and Minerals: Organic rye berries are a powerhouse of essential nutrients, including high levels of iron, magnesium, and phosphorus, vital for maintaining healthy blood, bones, and overall bodily functions. Their rich mineral content supports energy levels and aids in the prevention of several nutrient deficiencies.
  • Excellent Source of Dietary Fiber: Packed with both soluble and insoluble fiber, organic rye berries are exceptional for digestive health. The fiber promotes regular bowel movements, helps in maintaining a healthy gut microbiome, and can aid in weight management by providing a feeling of fullness, reducing overall calorie intake. 
  • Antioxidant Properties: Rye berries contain an impressive array of antioxidants, such as polyphenols and lignans, which combat oxidative stress and may reduce the risk of chronic diseases, including certain types of cancer and heart disease. These antioxidants also contribute to the anti-inflammatory properties of rye, offering protection against inflammation-related conditions.
  • Helps in Blood Sugar Control: The high fiber content in organic rye berries has a low glycemic index, making it beneficial for blood sugar control. This property makes rye berries an excellent grain choice for individuals with diabetes or those looking to maintain stable blood sugar levels, as it helps prevent spikes after meals.
  • Versatile and Flavorful: Beyond their health benefits, organic rye berries offer a robust, slightly spicy flavor that enriches any dish. They are incredibly versatile and can be cooked and used similarly to wheat berries or rice, in soups, salads, pilafs, or even fermented to make traditional sourdough rye breads, adding a nutritious and flavorful twist to meals.

Common use:

Milled - rye flour is traditionally used to create German or Eastern European sourdough breads but also lends itself well to crisp breads, crackers, cookies, cakes and muffins, including pumpernickel. Rye flour makes excellent sourdough starter and is prized for the unique strong flavour that it imparts. Using rye flour yields baked goods that are moist and dense, with a slightly sour flavor. The gluten in rye is similar in character to the gluten in pastry flour, which is low, and is therefore often used in combination with wheat flour (bread flour or all-purpose). Light rye flour can be successfully substituted for 40% of wheat flour in a recipe without loss of volume. 

Flaked - it can be cooked into a fresh porridge or use it in your favorite fruit crisp topping, muesli, granola or dessert bars

Sprouted - you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking grains overnight or 10-12 hours in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. You can sprout them further and sprinkle on salads, sandwiches, or juice into smoothies.

Boiled or pressure cooked it serves a delightful, chewy, and versatile rice substitute or in soups, salads, risottos and fillings. As with any of the wheat berries, if you pre soak cooking time can be reduced. To cook, bring two parts water to one part rye kernels to a boil and simmer 35 minutes for a firmer Al Dente" texture or 45-60 minutes for a softer texture. Drain and enjoy!


Intact grain can be stored for up to 6 months in a cool dry location, or 1 year in a freezer. Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer. 

Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.