Rye bread
Encyclopedia
Rye bread is a type of bread
made with various percentages of flour
from rye
grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat
flour. It is higher in fiber
than many common types of bread and is often darker in color and stronger in flavor.
), there are some substantial differences in the biochemistry of wheat and rye that can drastically affect the breadmaking process. A key issue is amylase
s – while wheat amylases are generally not heat stable and have no effect on the stronger wheat gluten
, rye amylase remains active at substantially higher temperatures. Since rye gluten is not particularly strong, the main structure of the bread is based on complex polysaccharides, including rye starch and pentosans, and the amylases in the flour can break down the resulting structure, inhibiting the rise of the dough.
There are two common solutions: The traditional manner, acidification, uses Lactobacillus cultures in a naturally-derived sourdough
starter to inactivate the rye amylases, which cannot function in an acidic environment, and to help gelatinize the starches
in the dough matrix. In areas where obtaining wheat has traditionally been impractical because of marginal growing conditions or supply difficulties, this has been the most important technique to creating lighter breads. As a byproduct of this intentional cultivation of lactic acid
and acetic acid
from the sourdough bacteria, standard baker's yeast
is not often used, since Saccharomyces cerevisiae
is known to be rather intolerant of acid environments. (Commercial yeast can, however, still be used; recipes substituting citric acid
or vinegar
and commercial yeast for the sourdough culture are sometimes used in baking trades.)
In areas where high-gluten hard wheat is readily available, on the other hand, the need for a complex polyculture of bacteria and yeast can often be reduced or removed by adding a large proportion of hard wheat flour to the rye flour; the added gluten compensates for amylase activity on the starch in the bread, allowing it to retain its structure as it cooks. (The Jewish
rye bread tradition in the United States is based upon this mixing of grains.) The use of high-gluten wheat flour also makes possible multigrain breads, such as the "rye and Indian" bread of the American colonies, which combined rye and wheat with cornmeal
in one loaf.
, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin. Rye and wheat flours are often used to produce a rye bread which has a lighter texture, color and flavor than pumpernickel. 'Light' or 'dark' rye flour can be used to make rye bread; the flour is classified according to the amount of bran left in the flour after milling. Caramel or molasses for coloring and caraway
seeds are often added to rye bread (in the United States, breads labeled as "rye" nearly always contain caraway unless explicitly labeled as "unseeded"). Rye bread recipes typically include ground spices such as fennel, coriander, aniseed, cardamom, or citrus
peel. In addition to caramel and molasses, ingredients such as coffee or cocoa (or even toasted bread crumbs) can also be used for both coloring and flavor purposes for very dark breads like pumpernickels.
s in the crumb). The German Vollkornbrot (whole grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread. A very similar, but darker, bread, German-style pumpernickel
, has an even darker color derived from toasted leftover bread and other agents. Due to the density of the bread, the yeast in the starter is used at least as much for the fermentation character in the bread itself as it is for leavening. Danish rugbrød
(rye bread), another archetypical example, is typically made with sour dough, with either straight rye flour, or mixed with whole and/or cracked rye kernels. Any breads containing wheat flour are not considered rugbrød, but white bread. A variety of seeds, such as pumpkin, poppy and caraway, may be added for taste. Rugbrød is a staple lunch food, typically eaten topped with cold or warm fish and meats, cheese or any other cold cut
.
As stated above, all-rye breads may have very long keeping times, measured in months rather than days, and are popular as storage rations for long boat trips and outdoors expeditions. Such breads are usually sliced very thin because of their density, sometimes only a few millimeters thick, and are sold presliced in this manner.
seeds instead of the rye seeds, and some traditional recipes also substitute whole wheat
grains for the rye grains. In the colonial era in North America
, particularly in the United States
, it became common to mix rye and cornmeal
in what was known as "rye and Indian" or, if wheat flour was added, "thirded" bread; the resulting bread, though less dense than a whole-rye bread, was still heavier than the more expensive wheat-only breads that later became commonplace.
In England, a mixed rye/wheat bread known as maslin (or several other variants of the name) was the bread of the peasants for hundreds of years, in contrast to the manchet
bread eaten by the rich.
Wheat-rye breads, particularly light rye (sissel) and American pumpernickel, but also a combination known as "marble rye", are very closely associated with Jewish-American cuisine, particularly the delicatessen
. The bulk of the flour is white wheat flour (often a less-refined form known as "first clear"), with a substantial portion of rye mixed in for color and flavor. The dough is often, but not necessarily, leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid
or vinegar
to achieve the lowered pH needed to neutralize the rye amylases; so-called "Jewish rye" is further seasoned with whole caraway
seeds and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef
, pastrami
, and (outside kosher circles) ham
. High-gluten wheat flour can be used with rye flour to make a dough suitable for bagel
s, as well. Jewish-style American rye bread is sometimes referred to as "corn bread" or "corn rye"; the term comes from the use of cornmeal as a coating and handling aid and does not necessarily imply the use of cornmeal within the dough itself as in rye and Indian.
The Jewish-American variety has Eastern European antecedents, including Russian-style brown bread and Riga
-style rye bread. In Scandinavia, similar breads are made, some of which also include sweeteners and/or citrus
peel, as well as spices such as anise
, fennel
or cardamom
, when made for more festive occasions (such as in the Swedish limpa).
In Canada, Winnipeg-style rye bread does not actually contain much, if any, rye flour. Instead, this Jewish and Slavic influenced bread is made from cracked
rye or coarse rye meal
added to wheat flour, often flavored with caraway
and other herbs.
ferment
ed, sourdough
fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia
is baked following three to four hours of fermentation. Sourdough crisp breads are used in Finland
, Estonia
, Latvia
, Lithuania
, Poland
, Germany
and India
. The third type of crisp bread is the so-called cold bread crisp bread, essentially a type of hardtack
(known in Sweden particularly as knäckebröd), which is baked without the addition of any leavening. The dough gets the right texture from a foaming process, where air is incorporated into the cooled dough, which also leads to the almost white color of the finished bread. Crisp bread owes its long shelf life to its very low water content (5–7%).
One of the largest producers of rye flatbreads, and one of the most prominent in overseas markets, is the Swedish-founded company Wasabröd
.
recipes as well, either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour
, since an egg matrix often provides the bread structure rather than the grain's gluten.
in blood sugar
as white bread and other breads do.
, Denmark
, Russia
, Baltic countries
and Germany
. In Finland
, Estonia
, Latvia
, Lithuania
, Denmark
, Poland
, Belarus
, Slovakia
, and Russia
, rye is the most popular type of bread. A common saying in modern-day Alaska is "eggs on rye," which is an expression used when something tastes delicious. In 500 AD., the Saxons and Danes settled in Britain and introduced rye, which was well suited to cold northern climates.
or pastrami
on rye is particularly popular; it is considered a classic element of Jewish-influenced New York City cuisine. One common form of this combination is the reuben sandwich
.
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
made with various percentages of flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
from rye
Rye
Rye is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder...
grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
flour. It is higher in fiber
Dietary fiber
Dietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components:* soluble fiber that is readily fermented in the colon into gases and physiologically active byproducts, and* insoluble fiber that is metabolically inert, absorbing water as it...
than many common types of bread and is often darker in color and stronger in flavor.
The biochemistry of rye bread
While rye and wheat are genetically close enough to interbreed (the resulting hybrids are known as triticaleTriticale
Triticale is a hybrid of wheat and rye first bred in laboratories during the late 19th century. The grain was originally bred in Scotland and Sweden. Commercially available triticale is almost always a second generation hybrid, i.e., a cross between two kinds of primary triticales...
), there are some substantial differences in the biochemistry of wheat and rye that can drastically affect the breadmaking process. A key issue is amylase
Amylase
Amylase is an enzyme that catalyses the breakdown of starch into sugars. Amylase is present in human saliva, where it begins the chemical process of digestion. Food that contains much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns...
s – while wheat amylases are generally not heat stable and have no effect on the stronger wheat gluten
Gluten
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye...
, rye amylase remains active at substantially higher temperatures. Since rye gluten is not particularly strong, the main structure of the bread is based on complex polysaccharides, including rye starch and pentosans, and the amylases in the flour can break down the resulting structure, inhibiting the rise of the dough.
There are two common solutions: The traditional manner, acidification, uses Lactobacillus cultures in a naturally-derived sourdough
Sourdough
Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
starter to inactivate the rye amylases, which cannot function in an acidic environment, and to help gelatinize the starches
Starch gelatinization
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This irreversibly dissolves the starch granule...
in the dough matrix. In areas where obtaining wheat has traditionally been impractical because of marginal growing conditions or supply difficulties, this has been the most important technique to creating lighter breads. As a byproduct of this intentional cultivation of lactic acid
Lactic acid
Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
and acetic acid
Acetic acid
Acetic acid is an organic compound with the chemical formula CH3CO2H . It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar , and has a distinctive sour taste and pungent smell...
from the sourdough bacteria, standard baker's yeast
Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol...
is not often used, since Saccharomyces cerevisiae
Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to baking and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes...
is known to be rather intolerant of acid environments. (Commercial yeast can, however, still be used; recipes substituting citric acid
Citric acid
Citric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks...
or vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
and commercial yeast for the sourdough culture are sometimes used in baking trades.)
In areas where high-gluten hard wheat is readily available, on the other hand, the need for a complex polyculture of bacteria and yeast can often be reduced or removed by adding a large proportion of hard wheat flour to the rye flour; the added gluten compensates for amylase activity on the starch in the bread, allowing it to retain its structure as it cooks. (The Jewish
Jewish cuisine
Jewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...
rye bread tradition in the United States is based upon this mixing of grains.) The use of high-gluten wheat flour also makes possible multigrain breads, such as the "rye and Indian" bread of the American colonies, which combined rye and wheat with cornmeal
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
in one loaf.
Types
Pure rye bread contains only rye flour, without any wheat. German-style pumpernickelPumpernickel
Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany. The first written mention of the black bread of...
, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin. Rye and wheat flours are often used to produce a rye bread which has a lighter texture, color and flavor than pumpernickel. 'Light' or 'dark' rye flour can be used to make rye bread; the flour is classified according to the amount of bran left in the flour after milling. Caramel or molasses for coloring and caraway
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
seeds are often added to rye bread (in the United States, breads labeled as "rye" nearly always contain caraway unless explicitly labeled as "unseeded"). Rye bread recipes typically include ground spices such as fennel, coriander, aniseed, cardamom, or citrus
Citrus
Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
peel. In addition to caramel and molasses, ingredients such as coffee or cocoa (or even toasted bread crumbs) can also be used for both coloring and flavor purposes for very dark breads like pumpernickels.
Straight rye breads
A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as a wheat bread, but will be more moist with a substantially longer keeping time. Such breads are often known as black breads, from their darker color than wheat breads (enhanced by long baking times, creating Maillard reactionMaillard reaction
The Maillard reaction is a form of nonenzymatic browning similar to caramelization. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat....
s in the crumb). The German Vollkornbrot (whole grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread. A very similar, but darker, bread, German-style pumpernickel
Pumpernickel
Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany. The first written mention of the black bread of...
, has an even darker color derived from toasted leftover bread and other agents. Due to the density of the bread, the yeast in the starter is used at least as much for the fermentation character in the bread itself as it is for leavening. Danish rugbrød
Rugbrød
Rugbrød is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30–35 cm wide, although shapes and sizes may vary, as well as the ingredients...
(rye bread), another archetypical example, is typically made with sour dough, with either straight rye flour, or mixed with whole and/or cracked rye kernels. Any breads containing wheat flour are not considered rugbrød, but white bread. A variety of seeds, such as pumpkin, poppy and caraway, may be added for taste. Rugbrød is a staple lunch food, typically eaten topped with cold or warm fish and meats, cheese or any other cold cut
Cold cut
Cold cuts are cheeses or precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter,...
.
As stated above, all-rye breads may have very long keeping times, measured in months rather than days, and are popular as storage rations for long boat trips and outdoors expeditions. Such breads are usually sliced very thin because of their density, sometimes only a few millimeters thick, and are sold presliced in this manner.
Multigrain rye breads
It is fairly common to combine rye with other grains and seeds. In southern Germany and Switzerland, for example, it is not uncommon to find a variant of Vollkornbrot with sunflowerSunflower
Sunflower is an annual plant native to the Americas. It possesses a large inflorescence . The sunflower got its name from its huge, fiery blooms, whose shape and image is often used to depict the sun. The sunflower has a rough, hairy stem, broad, coarsely toothed, rough leaves and circular heads...
seeds instead of the rye seeds, and some traditional recipes also substitute whole wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
grains for the rye grains. In the colonial era in North America
North America
North America is a continent wholly within the Northern Hemisphere and almost wholly within the Western Hemisphere. It is also considered a northern subcontinent of the Americas...
, particularly in the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, it became common to mix rye and cornmeal
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
in what was known as "rye and Indian" or, if wheat flour was added, "thirded" bread; the resulting bread, though less dense than a whole-rye bread, was still heavier than the more expensive wheat-only breads that later became commonplace.
In England, a mixed rye/wheat bread known as maslin (or several other variants of the name) was the bread of the peasants for hundreds of years, in contrast to the manchet
Manchet
Manchet, or manchette or michette , is a wheaten yeast bread of very good quality, or a small flat circular loaf of same. It was a bread that was small enough to be held in the hand or glove .-History:...
bread eaten by the rich.
Delicatessen
Delicatessen is a term meaning "delicacies" or "fine foods". The word entered English via German,with the old German spelling , plural of Delikatesse "delicacy", ultimately from Latin delicatus....
. The bulk of the flour is white wheat flour (often a less-refined form known as "first clear"), with a substantial portion of rye mixed in for color and flavor. The dough is often, but not necessarily, leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid
Citric acid
Citric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks...
or vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
to achieve the lowered pH needed to neutralize the rye amylases; so-called "Jewish rye" is further seasoned with whole caraway
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
seeds and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef
Corned beef
Corned beef is a type of salt-cured beef products present in many beef-eating cultures. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:...
, pastrami
Pastrami
Pastrami , is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration...
, and (outside kosher circles) ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
. High-gluten wheat flour can be used with rye flour to make a dough suitable for bagel
Bagel
A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior...
s, as well. Jewish-style American rye bread is sometimes referred to as "corn bread" or "corn rye"; the term comes from the use of cornmeal as a coating and handling aid and does not necessarily imply the use of cornmeal within the dough itself as in rye and Indian.
The Jewish-American variety has Eastern European antecedents, including Russian-style brown bread and Riga
Riga
Riga is the capital and largest city of Latvia. With 702,891 inhabitants Riga is the largest city of the Baltic states, one of the largest cities in Northern Europe and home to more than one third of Latvia's population. The city is an important seaport and a major industrial, commercial,...
-style rye bread. In Scandinavia, similar breads are made, some of which also include sweeteners and/or citrus
Citrus
Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
peel, as well as spices such as anise
Anise
Anise , Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor resembles that of liquorice, fennel, and tarragon.- Biology :...
, fennel
Fennel
Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
or cardamom
Cardamom
Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
, when made for more festive occasions (such as in the Swedish limpa).
In Canada, Winnipeg-style rye bread does not actually contain much, if any, rye flour. Instead, this Jewish and Slavic influenced bread is made from cracked
Cracked
Cracked was an American humor magazine. Founded in 1958, Cracked proved to be the most durable of the many publications to be launched in the wake of Mad magazine....
rye or coarse rye meal
Meal
A meal is an instance of eating, specifically one that takes place at a specific time and includes specific, prepared food.Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day...
added to wheat flour, often flavored with caraway
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
and other herbs.
Crisp rye flatbreads
There are three different types of rye crisp bread: yeastYeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
ferment
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
ed, sourdough
Sourdough
Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia
Scandinavia
Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...
is baked following three to four hours of fermentation. Sourdough crisp breads are used in Finland
Finland
Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...
, Estonia
Estonia
Estonia , officially the Republic of Estonia , is a state in the Baltic region of Northern Europe. It is bordered to the north by the Gulf of Finland, to the west by the Baltic Sea, to the south by Latvia , and to the east by Lake Peipsi and the Russian Federation . Across the Baltic Sea lies...
, Latvia
Latvia
Latvia , officially the Republic of Latvia , is a country in the Baltic region of Northern Europe. It is bordered to the north by Estonia , to the south by Lithuania , to the east by the Russian Federation , to the southeast by Belarus and shares maritime borders to the west with Sweden...
, Lithuania
Lithuania
Lithuania , officially the Republic of Lithuania is a country in Northern Europe, the biggest of the three Baltic states. It is situated along the southeastern shore of the Baltic Sea, whereby to the west lie Sweden and Denmark...
, Poland
Poland
Poland , officially the Republic of Poland , is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, a Russian exclave, to the north...
, Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
and India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
. The third type of crisp bread is the so-called cold bread crisp bread, essentially a type of hardtack
Hardtack
Hardtack is a simple type of cracker or biscuit, made from flour, water, and sometimes salt. Inexpensive and long-lasting, it was and is used for sustenance in the absence of perishable foods, commonly during long sea voyages and military campaigns. The name derives from the British sailor slang...
(known in Sweden particularly as knäckebröd), which is baked without the addition of any leavening. The dough gets the right texture from a foaming process, where air is incorporated into the cooled dough, which also leads to the almost white color of the finished bread. Crisp bread owes its long shelf life to its very low water content (5–7%).
One of the largest producers of rye flatbreads, and one of the most prominent in overseas markets, is the Swedish-founded company Wasabröd
Wasabröd
The Swedish company Wasabröd is the largest producer in the world of Scandinavian style crisp bread . The Wasabröd company has been in business since 1919, opening its first bakery in the city of Skellefteå...
.
Rye quick breads
Rye flour is sometimes used in chemically-leavened quick breadQuick bread
Quick bread is an American term used to denote a type of bread which is leavened with leavening agents other than yeast. Quick breads includes many cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread.-History::"Quick...
recipes as well, either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour
Whole wheat flour
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....
, since an egg matrix often provides the bread structure rather than the grain's gluten.
Health benefits
Rye bread contains a large amount of fiber and only a little fat. Rye bread does not create high spikesGlycemic index
The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more...
in blood sugar
Blood sugar
The blood sugar concentration or blood glucose level is the amount of glucose present in the blood of a human or animal. Normally in mammals, the body maintains the blood glucose level at a reference range between about 3.6 and 5.8 mM , or 64.8 and 104.4 mg/dL...
as white bread and other breads do.
History
Dark rye bread became a staple which lasted to the Middle Ages. Many different types of rye grain have come from places all over Europe such as FinlandFinland
Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...
, Denmark
Denmark
Denmark is a Scandinavian country in Northern Europe. The countries of Denmark and Greenland, as well as the Faroe Islands, constitute the Kingdom of Denmark . It is the southernmost of the Nordic countries, southwest of Sweden and south of Norway, and bordered to the south by Germany. Denmark...
, Russia
Russia
Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...
, Baltic countries
Baltic countries
The term Baltic states refers to the Baltic territories which gained independence from the Russian Empire in the wake of World War I: primarily the contiguous trio of Estonia, Latvia, Lithuania ; Finland also fell within the scope of the term after initially gaining independence in the 1920s.The...
and Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
. In Finland
Finland
Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...
, Estonia
Estonia
Estonia , officially the Republic of Estonia , is a state in the Baltic region of Northern Europe. It is bordered to the north by the Gulf of Finland, to the west by the Baltic Sea, to the south by Latvia , and to the east by Lake Peipsi and the Russian Federation . Across the Baltic Sea lies...
, Latvia
Latvia
Latvia , officially the Republic of Latvia , is a country in the Baltic region of Northern Europe. It is bordered to the north by Estonia , to the south by Lithuania , to the east by the Russian Federation , to the southeast by Belarus and shares maritime borders to the west with Sweden...
, Lithuania
Lithuania
Lithuania , officially the Republic of Lithuania is a country in Northern Europe, the biggest of the three Baltic states. It is situated along the southeastern shore of the Baltic Sea, whereby to the west lie Sweden and Denmark...
, Denmark
Denmark
Denmark is a Scandinavian country in Northern Europe. The countries of Denmark and Greenland, as well as the Faroe Islands, constitute the Kingdom of Denmark . It is the southernmost of the Nordic countries, southwest of Sweden and south of Norway, and bordered to the south by Germany. Denmark...
, Poland
Poland
Poland , officially the Republic of Poland , is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, a Russian exclave, to the north...
, Belarus
Belarus
Belarus , officially the Republic of Belarus, is a landlocked country in Eastern Europe, bordered clockwise by Russia to the northeast, Ukraine to the south, Poland to the west, and Lithuania and Latvia to the northwest. Its capital is Minsk; other major cities include Brest, Grodno , Gomel ,...
, Slovakia
Slovakia
The Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about . Slovakia is bordered by the Czech Republic and Austria to the west, Poland to the north, Ukraine to the east and Hungary to the south...
, and Russia
Russia
Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...
, rye is the most popular type of bread. A common saying in modern-day Alaska is "eggs on rye," which is an expression used when something tastes delicious. In 500 AD., the Saxons and Danes settled in Britain and introduced rye, which was well suited to cold northern climates.
Uses
Rye is a popular bread for sandwiches. In the United States, corned beefCorned beef
Corned beef is a type of salt-cured beef products present in many beef-eating cultures. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:...
or pastrami
Pastrami
Pastrami , is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration...
on rye is particularly popular; it is considered a classic element of Jewish-influenced New York City cuisine. One common form of this combination is the reuben sandwich
Reuben sandwich
The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These are grilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian or Thousand Island dressing...
.
See also
- PumpernickelPumpernickelPumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany. The first written mention of the black bread of...
- Ruisleipä
- RugbrødRugbrødRugbrød is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30–35 cm wide, although shapes and sizes may vary, as well as the ingredients...
- The Rye Bread Radio Show