Pronunciation: [ɹˈa͡ɪ mˈiːl] (IPA) 
Rye meal is a type of flour made from ground rye grains. The spelling of "rye meal" can be tricky due to the unique sound of the letter "y" in the word "rye." The IPA phonetic transcription for "rye meal" is /raɪ miːl/. The "y" in "rye" is pronounced with the long "i" sound as in "eye" /aɪ/, followed by the sound of the letter "e" /iː/. The word "meal" is pronounced as it looks, with the long "e" sound /miːl/.
Rye meal is a term used to refer to a type of flour or meal that is derived from rye grains. It is a coarser form of rye flour that is produced by grinding the entire rye grain, including the bran and germ. This distinguishes it from refined rye flour, which is produced by removing the bran and germ, resulting in a lighter and more delicate texture.
Rye meal has a distinct dark color with a gritty and coarse texture. It retains the natural flavors and nutritional benefits of the whole rye grain, making it a popular choice for those seeking a more flavorful and nutritious alternative to refined flours. Rye meal is often used in the preparation of various baked goods, such as bread, rolls, and biscuits. It can also be used as a thickening agent in soups, stews, and gravies.
Due to its high fiber content, rye meal is considered to be a healthier option compared to refined flours. It is rich in essential nutrients like manganese, phosphorus, magnesium, and B-vitamins. Additionally, rye meal has a lower glycemic index compared to wheat flour, meaning it causes a slower and more controlled rise in blood sugar levels.
In conclusion, rye meal is a coarse flour made from grinding the entire rye grain. It is used in various culinary applications and offers a distinctive taste and texture, along with numerous nutritional benefits.
The word "rye meal" can be broken down into two parts: "rye" and "meal".
"Rye" ultimately comes from the Old English word "ryge", which is derived from the Germanic language. It is closely related to the Old High German word "roggo" and the Old Norse word "rugr", both meaning "rye".
"Meal" comes from the Old English word "melu", which is also derived from Germanic roots. This word referred to a finely ground or crushed substance, whether it was grains, seeds, or fruits. The word "meal" is still commonly used to refer to ground or crushed grains, such as cornmeal or oatmeal.
So, "rye meal" simply refers to the finely ground product of rye grains, often used in baking or cooking. The etymology of the word traces back to the Old English and Germanic languages.
