WALDSTAUDEN-ROGGEN (Forest Bush Rye)

Origin:	Waldstaudenroggen (Forest Bush Rye) or Johannisroggen (St. John's Rye), is an ancient rye variety and often called "the Original Rye". It is called St. John's Rye because traditionally seeding takes place on the feast day of St. John's birthday (June 24th). In the following autumn and spring it can be mown about three times, before it is harvested. The yield of the crop is more than 50 percent below the normal rye yield, which is why the variety has almost been lost and forgotten totally.
Appearance:	Noticably smaller than the normal rye grain, otherwise similar
Taste:	Sweetish in taste
Uses:	Waldstaudenroggen is mainly processed into crushed grain or whole-flour. It is used as an additive for rye breads in order to increase their content of roughages and enhance their taste by its aromatic flavour.
Contents:	In comparison to rye, the Waldstaudenroggen grain contains an amount of roughages that is 50 percent higher. Otherwise the two varieties are much alike in their content (vitamins, proteins etc.).
Products:	Waldstaudenroggen - cleaned Waldstaudenroggen - crushed Waldstaudenroggen - whole-flour	Waldstaudenroggen - cleaned, organic Waldstaudenroggen - crushed, organic Waldstaudenroggen - whole-flour, organic