Rye grain

Rye grains are closely related to wheat and are mainly used as bread grains. Rye lacks gluten protein, so if combined with wheat kernels often. Pure rye baked goods are heavier, denser, and darker than wheat breads.
Grains are small, hard, dry seeds, with or without an attached husk or fruit layer, harvested for human or animal consumption. Agronomists also refer to plants that produce such seeds as "grain crops."
Rye has a variety of uses. Rye is ground into flour to make bread, couscous, and crispbread. It is also used to make beer, whiskey and vodka. In agriculture, rye is used as animal feed.

Specification:

Moisture: up to 13%