Danko Rye (or Dankowskie Nowe in Polish) was developed in 1976 by the Polish Plant Breeding Institute, Poznan, Poland.

A favorite of West Coast artisan sourdough bakers, like Tartine, Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970.