What is rye bread?
Bread is one of the oldest recipes that is known to a person and has been used for at least several thousand years. It is not known at what time live bread was created, but the grain of the rye was presented in about 500 NL when Danes and Saxons settled in Britain. Rye bread is produced completely or partly with rye flour and traditionally has a dark color, although many lighter varieties of light -colored rye bread have become common. It can be made with one of two types of rye flour: light or dark. The color depends on the amount of bran that remains in the flour as soon as the grain is milled. Rye bread is traditionally baked for a long time in a covered can.
The rye grain itself is closely related to wheat, which is one of the reasons why they are so well suited to bread. It grows very well in colder, northern climate, such as those found in Russia and northern Europe, so Rye Bread a common basic meal of these areas. Care should be taken to avoid infection of rye fields with an ergot spongHylný. When this fungus is consumed by humans, it can cause serious health conditions, including hallucinations and convulsions.
Simple bread with mere rye does not terminate flour as high as wheat bread, but is significantly moist and remains fresh longer until months. Thanks to this attribute, bread is a popular choice for storage rations on long outdoor trips. In these circumstances, the bread is cut into cutting very thin due to its high density and sometimes sold by preliminary cutting.
It is also common to combine rye with other grains and seeds. For example, in the United States, "rye bread" almost always refers to bread that is a mixture of wheat. This type of bread is given by its strong and recognizable taste from the presence of cumin, which is baked in it. The caraway seed is due to this taste from the oils present in it, which makes it common spices in other recipes.
rye bread in the US is closely a linkEN with Jewish-American cuisine, especially delicacy. It is often used in sandwiches with salted masses such as Pastrami and beef with Corned. This type of rye originally came from Eastern Europe, including some Russian varieties. It is also related to some Scandinavian breads that are produced with spices such as fennel and cardamom, and are common for use on special occasions.