Still developing head of rye. Not pollened yet.. I think.It's a winter cereal. It could grow about 2 meters tall, but current sorts have cultivated to not to grow so tall, to be easier to process for combine. Yet there might some interests for taller rye sorts rise again, as it have been discussed, whether rye straws could have use as for fuel.It's grain is mostly used to make flour to bake rye bread and to make vodka. Traditionally vodka is made of rye. It's also used as animal food.Rye bread is one of my favorite. Traditionally Estonians have always loved and eaten rye bread, since rye grows in our climate better, than wheat.. and in my opinion(And most of other Estonians opinion) it also tastes better.^_^
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I actually can't guarantee that it isn't actually wheat.. :P But I believe it's rye. Wheat's head have a bit different shape. I think.. And color too...
I was thinking my self, is it rye, or maybe it's actually "winter barley" when took the photo. Barley have similar head also.. But I think, that barley don't grow so tall. Even when it's winter barley. And barley usually have a different more yellowish green color compared to this.. But I won't give my head for it. :P
In this age they have cultivated many different sorts. And genetically mutated ones and.. I don't know what they might have all invented... Although, I'm not sure, if it's allowed to grow GMO things In European Union, but..
I could be sure at autumn ,when there are already some seeds(grains) inside heads. :P I'm not expert to make sure difference now.
There's different ways to bake rye bread. The one that they sell in Estonian stores is usually made from mixture of rye and wheat flour, where the darker color is achieved by adding malt.. I think.
While traditionally it was made from sourdough through of fermenting.
Home made rye-bread is usually made from sourdough. That is usually made of 100% rye flour. It takes several days to make, because fermenting of the dough takes few days.
It's also necessary not to forget to leave some bit of dough for starter. Therefore not many people bake rye-bread by them selves at home these days.. it's more convenient to get it from store.
PS. In Estonian, rye bread is called. "Rukki Leib" or more commonly just simply "Leib"
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Hi Hardi, thanks for sharing information about what your country has, and it enriches our knowledge here ...
Rye ... an unique name on this plants ;)
-Nadiyah-
Thanks baty.
I actually can't guarantee that it isn't actually wheat.. :P But I believe it's rye. Wheat's head have a bit different shape. I think.. And color too...
I was thinking my self, is it rye, or maybe it's actually "winter barley" when took the photo. Barley have similar head also.. But I think, that barley don't grow so tall. Even when it's winter barley. And barley usually have a different more yellowish green color compared to this.. But I won't give my head for it. :P
In this age they have cultivated many different sorts. And genetically mutated ones and.. I don't know what they might have all invented... Although, I'm not sure, if it's allowed to grow GMO things In European Union, but..
I could be sure at autumn ,when there are already some seeds(grains) inside heads. :P I'm not expert to make sure difference now.
thank you for the informations HARDI
A nice photo. it looks like wheat
Thanks for your comment, Karenina.
There's a article about rye bread in wikipedia. http://en.wikipedia.org/wiki/Rye_bread
There's different ways to bake rye bread. The one that they sell in Estonian stores is usually made from mixture of rye and wheat flour, where the darker color is achieved by adding malt.. I think.
While traditionally it was made from sourdough through of fermenting.
Home made rye-bread is usually made from sourdough. That is usually made of 100% rye flour. It takes several days to make, because fermenting of the dough takes few days.
It's also necessary not to forget to leave some bit of dough for starter. Therefore not many people bake rye-bread by them selves at home these days.. it's more convenient to get it from store.
PS. In Estonian, rye bread is called. "Rukki Leib" or more commonly just simply "Leib"
The field of rye waving in wind, is also pretty nice to see.
The rye head is lighter so it makes nicely visible how it moves in wind.. like waves.