During medieval times, when the world was developing very quickly, many people from Europe and other places who did not have vitamin fortified food were able to eat a much larger part of their diet from plants and nuts. rye and barley were the staple food for these people and were always available, although they did not always have the nutritional value that we have come to consider today’s equivalent to Vitamin A or Vitamin D. For instance, in places where barley was more abundant than rye, the result was always the same-rich health benefits, although both of these plants are rich in vitamin C.
We all know that cereal grains, including wheat, are high in protein, yet they lack the fat and carbohydrate content that would give bread its rich health value. rye and barley are high in fiber too, making them filling and satisfying while offering a substantial boost to our diets. Because rye and barley are two very fine grains, there is little need to add salt or spices to your food’s when using them for stews or baked goods; indeed, most of the food value added in this way comes from the flavor and the texture, not from the salt and the spices. In addition to being high in vitamins, they also offer a good source of B vitamins, iron, and other nutrients that our bodies need. Many of these same nutrients can be found in other whole grains or even some vegetables.
Another interesting thing about rye and wheat is that they are both classified as “hard” grains. The meaning behind this is that they are tough to digest, which explains why bread flour is always sold in bags, like clockwork, every time you buy it. The grains are not able to break down further because they are so tough, and as a result, they stay compacted inside the bag for very long periods of time, until eventually they are cut up and scattered about the table. This compacting of the grains is what makes rye and wheat so full of dietary and health benefits.