Rye is a hardy grain thriving in poor soil and cold climates, harvested in late summer and threshed dry. The hard grains are ground into dark flour for bread, or left whole for porridge. Rye bread is denser and more sour than wheat, but keeps longer and feeds more people per bushel. Granaries and mill-stones hold rye as security against hunger in marginal lands.
Rye
Hardy grain thriving in poor soil, grinds to dark bread flour.