One thing brings you to another and this is how the idea and dream of my own baking cafe became a reality and how I started to make pure Estonian rye bread. I love the idea that my rye bread has no yeast, only starter is used, which makes it stay wonderful for a long time. For snack fans I am making fried bread with garlic (Estonian garlic bread.)
It’s a pleasure for me to share something that I know how to do which I know is enjoyable and a unique product for your enjoyment.
My homemade bakery makes all-rye bread using only some sourdough starter and pure rye flour, no wheat at all. It proofs to a neat level and is moist for a substantially longer time than a regular wheat bread. This type of bread is known as black bread. My rye bread is a non-GMO (non-Genetically Modified Food) commitment and has no sugar added in it.
You can also order Inna´s Kringel here!
Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, 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 bread is a type of bread made with various proportions 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 white bread and is often darker in color and stronger in flavor. Compared to white bread, rye bread has a lower glycemic index, which means it causes less of an increase in blood sugar. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Russia, the Netherlands, Belgium, France and Germany. Around 500 AD, the Saxons and Danes settled in Britain and introduced rye, which was well suited to its temperate climates.
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 bread is often known as "black bread" (Schwarzbrot in German, chyorniy khleb in Russian) from their darker color than wheat breads (enhanced by long baking times, creating Maillard reactions 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).
Rye, a grain closely related to barley that makes a distinctly flavored bread, has particularly positive effects when your goal is weight loss. Rye bread fills you up, suppressing your desire to eat and squelching that gnawing hunger that often occurs when you're on a weight-loss plan. Rye doesn't spike your blood sugar levels, which can cause uncontrollable hunger and diminished energy. Eat too much rye bread, and, like any food, you'll exceed your daily calorie allowance and undermine your weight-loss plan. But, rye bread included as part of a sensible low-calorie diet may help you reach your goal weight.
Incorporate Rye Bread Sensibly for Weight Loss An average slice of rye bread contains about 70 calories and counts as one serving of whole grains. A thin slice of rye crisp bread, measuring about 5 inches by 3 inches, contains just 22 calories. Incorporate either as an accompaniment to eggs at breakfast, as a sandwich containing a few ounces of fresh deli turkey or as bread served with dinner. Just because rye has proven weight-loss potential doesn't mean you can eat it with abandon, though. If you simply add rye to your current maintenance calorie intake, you will gain weight. Rye has a sharper flavor than wheat, which may be disagreeable to some. Light rye breads' flavor is less intense than pumpernickel or marble rye. Almost all rye bread, regardless of color, contains a small amount of wheat flour to provide ample amounts of the protein gluten, which adds body and chewiness to the dough. Darker ryes traditionally got their deep color from the use of whole, ground rye berries, which included the fiber-rich bran and germ, but many are now colored with molasses, cocoa and instant coffee. If you can find rye made with the whole berry, its fiber content and satiating properties may be greater than more refined versions.
All photos taken by RNS
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