Tradition and Nutrition from the Nordics
Rye bread is made with rye flour, which can range from light to dark depending on the amount of rye and the degree of bran left in the flour. It’s known for its dense texture, rich flavour, and dark colour, often with a slightly sour taste due to the fermentation process.
A blend of rye and wheat flours can be used to achieve different textures and flavours. Particularly popular in Nordic cuisines, rye bread is a fundamental part of many traditional dishes and is appreciated for its nutritional benefits, being high in fibre and nutrients.
Most popular variations
🌾 Sourdough Rye Bread: Made with a sourdough starter, this bread has a tangy flavour and a dense, chewy texture.
🌱 Pumpernickel Rye Bread: A dark, dense bread made from coarsely ground rye flour, often with a slightly sweet flavour from molasses.
🍞 Marble Rye Bread: A visually striking bread with swirls of light and dark rye dough, offering a combination of mild and robust rye flavours.
🖤 Black or Dark Rye Bread: A deeply colored bread with a strong, earthy flavour, often enhanced with ingredients like coffee or cocoa powder.
🥨 German Rye Bread: Known for its dense texture and robust flavour, often made with a combination of rye and wheat flours.
🫘 Whole Grain Rye Bread: Made with whole grain rye flour, this bread is packed with nutrients and has a hearty, slightly chewy texture.
Blend tradition and innovation in every rye bread
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