Rye bread was once the staple food of mountain, steppe and valley people because rye thrived on stoney ground.
Traditionally baked in wood-fired communal ovens, rye bread has lost none of its attractions in the modern era of bread making as old methods and new techniques combine to produce great tasting bread, with a hint of nostalgia.
Rye flour plays a strong role in the bread culture of Europe. Despite the rise and rise of white breads and the gradual emergence of chemical-free flours, rye flour provides the baker with options.
American master baker Jeffrey Hamelman explains why: ‘Rye breads have a rich fullness of aroma, a unique and bold flavour, excellent keeping quality, and a delicious eating quality quite different from wheat breads.’
Icelandic Rye Bread
… story and recipe to follow …
Adapted from The Bread with Big Holes: The Rise of Artisan Bread in Europe.
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