From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A grain, Secale cereale, similar in composition to wheat, which probably originated in Southwest Asia. In Europe, rye is used mainly for making black bread and crispbread (mostly in Scandinavia). It contains less gluten than wheat and so does not rise as well. Rye is also used in the manufacture of liquor: whiskey in North America, gin in Holland and rye-tinged beer in Russia.
