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A Rye Renaissance

January 11, 2017: 12:00 AM EST
Rye flour is beginning to show up in a lot of American baked goods, including breads, doughnuts, pie crusts, cookies, and croissants. Rye is a flavorful and hearty grain, prized by farmers in New England, for example, where it has been used as a cover crop, and wheat is tougher to cultivate in the humid summers. It is a traditional bread grain in Europe, where each region is known for its individual breads. But rye dough is not conducive to industrial scale bread making, mainly because the dough is so sticky. Nevertheless, rye is gaining popularity, as evidenced by the number of cookbooks and bakeries that devote so much time to it. [ Image credit: ©  USDA/ARS ]
"Rye Is Rising: The Age-Old Grain Spices Up Baked Goodies", Thomson Reuters, January 11, 2017, © NDTV Convergence
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