Rye bread
Rye breadis a type ofbreadmade fromryeflour. The flour can either come fromrefinedorwholeryekernels.The color can be either light or dark. It is denser thanwheatbread unless mixed with wheatflour.[1]It is thought to have a stronger flavour.
History
[change|change source]Foods made with rye are thought to be staple foods in the middle ages. Around year 500,Saxonscame toBritainwith rye which can handle the climate there.[2]
Types
[change|change source]
There are many types of rye bread. InGermany,there is a rye bread known aspumpernickel.[3]It also known to be eaten in someJewishcommunities where it is also known as sissel bread or cissel bread.
Nutrition
[change|change source]Its nutritional content is similar to othergrainbased breads.[4]
References
[change|change source]- ↑"Estonia's national (rye) bread".Visitestonia.com.Retrieved2021-07-28.
- ↑"Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening".2013-07-13. Archived fromthe originalon 2013-07-13.Retrieved2021-07-28.
- ↑"Malting & Roasting".Briess Malt & Ingredients.Retrieved2021-07-28.
- ↑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.ISSN1475-2891.PMC2761418.PMID19781071.
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