Rye bread

Rye bread is a product manufactured with at least 90 % rye flour bread; Breads with a lower proportion of rye are called mixed bread.

It is made from flour or meal, water, yeast, salt, leaven and in some varieties of bread with spices such as cumin, anise, fennel or coriander.

Special features in the production

Rye breads get their baking quality only by acidification using sourdough, rye flour as starch degrading amylases contains. Without acidification, the enzymes would break down so much strength that no Teiggerüst and therefore no crumb could be formed. Another reason for the poorer baking quality compared to wheat flour is the fact that no adhesive can form in the dough, although the rye flour gliadin and glutenin (as in wheat) are available. This is due to the pentosans present in the Rye in greater quantity and prevent gluten formation.

Berlin and Rhoener country bread are regionally widespread rye bread.

Varieties (Selection)

  • Ruisreikäleipä, Finland
  • Pumpernickel, Germany
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