Rye
The rye (rye, scientific name Secale cereale) uses an arista as cereals in gramineous cultivated plants. The autochthonism is regarded as Asia Minor hit. Originally I do mimesis and avoid weeding by the human being, and wheat dies out in a more environmental inferior field, and, as for the origin of the cultivation, rye stays in the wheat because it evolves in the figure which resembled wheat more to have been the weed of the wheat field, and it is thought that it came to be used as cereals. Alias black wheat (a buckwheat noodle). There is tolerance in inferior environment such as a chilly climate or the sterile soil. However, ergot is easy to occur and I disappear in the seed in the crop from the field where this occurred and ergot gets mixed and I saw this to powder and I am edible and am not suitable for bread because I cause the poisoning symptoms such as a miscarriage or the necrosis of the organization of limbs by the shrinkage of the peripheral artery by the toxicity of the ergot when I cook it. Because it was assumed that the needy ate in the Roman Empire, cultivation decreased sharply for 1:00 period, but it was cultivated as main cereals in the Scandinavian Peninsula and Germany, the Eastern Europe I was stronger in acid soil than wheat, and to bear drying and a chilly climate. What it is recognized that the rye flour ground from barley has more vitamin B complex and dietary fibers than wheat flour by the present, and is looked down upon is gone, and it is cultivated in the European whole land. The seed powders it and bakes it on bread and assumes it raw materials of whiskey (rye whiskey) and the vodka and does it with fodder with a stalk and phyllome again. Because a color is blackish, the rye bread is called black bread, and density is higher than the bread of the wheat flour, and foolishness of the water does storable duration in few things. A microbe of several kinds called sour class not yeast fungus for fermentation of the bread tends to use the traditional yeast which coexisted.