Rye bread
.jpg)
Rye bread is a type of bread made from rye flour. The flour can either come from refined or whole rye kernels. The color can be either light or dark. It is denser than wheat bread unless mixed with wheat flour.[1] It is thought to have a stronger flavour.
History
Foods made with rye are thought to be staple foods in the middle ages. Around year 500, Saxons came to Britain with rye which can handle the climate there.[2]
Types
There are many types of rye bread. In Germany, there is a rye bread known as pumpernickel.[3] It also known to be eaten in some Jewish communities where it is also known as sissel bread or cissel bread.
Nutrition
Its nutritional content is similar to other grain based breads.[4]
Rye Bread Media
Timelapse of a fresh rye sourdough culture rising over a 10-hour period at roughly Lua error in Module:Convert at line 272: attempt to index local 'cat' (a nil value).
A very dense wholegrain pumpernickel
Finnish ruisreikäleipä hole-bread
Some slices of knäckebröd.
References
- ↑ "Estonia's national (rye) bread". Visitestonia.com. Retrieved 2021-07-28.
- ↑ "Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening". 2013-07-13. Archived from the original on 2013-07-13. Retrieved 2021-07-28.
- ↑ "Malting & Roasting". Briess Malt & Ingredients. Retrieved 2021-07-28.
- ↑ Rosén, Liza AH; Silva, Lorena O Blanco; Andersson, Ulrika K; Holm, Cecilia; Östman, Elin M; Björck, Inger ME (2009-09-25). "Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile". Nutrition Journal. 8: 42. doi:10.1186/1475-2891-8-42. ISSN 1475-2891. PMC 2761418. PMID 19781071.