
	Where results make sense

Topic: Rye bread

Related Topics

The Conquest of Bread

Bread clip

Bread band

Wonder Bread

bread crumb

Bread and Puppet Theater

bread roll

bread bowls

soda bread

corn bread

sliced bread

bread and circuses

In the News (Wed 15 Feb 12)

EXECUTIVE POWER

Iran

ANALYSIS

Pakistan

Family compact

	Rye
		Because of this, rye bread is generally heavier than wheat bread and has a darker color, a reflection of the grain it comes from.
		Pumpernickel is one of the breads on the rye heavy side of this spectrum, prized by many for it's rich, dark brown color and strong flavor.
		Rye's nutritional characteristics are similar to the other cereal grains, however rye is higher than wheat in fiber, vitamin E, riboflavin, folacin and pantothentic acid.
	waltonfeed.com /self/rye.html (612 words)

	A Rye Bread That's Robust Yet Subtle (Site not responding. Last check: 2007-10-14)
		Rye grows more readily than wheat in the harsher climates of northern Europe, and from this robust, hearty grain came the robust, hearty breads we associate with the region.
		The higher the rye content, the more watchful the baker must be; a rye dough is more delicate, and the margin for error is smaller.
		The French traditionally enjoy rye bread with oysters; the oysters' brininess is delightful against the robust rye.
	www.taunton.com /finecooking/pages/c00051.asp (1826 words)

	Rye Bread Recipe 1 - LoveToKnow Recipes (Site not responding. Last check: 2007-10-14)
		Bread should be of a golden brown on all sides when removed from the pans.
		The use of a straw as a probe for bread baking, or a knife stuck into the middle of the bread, is not recommended.
		After the bread loaves are removed from the pans, put them uncovered in such a place and position that the air can circulate freely around them.
	www.freerecipe.org /Bread/RyeBreadRe_bcadf.htm (693 words)

	Rye Bread
		Rye breads are made by using flour made from rye in place of other types of flour.
		Many recipes for rye bread also include significant amounts of other flours, which results in a lighter flavor and texture while still retaining the slightly-bitter taste that is unique to rye.
		Rye bread has been a long-standing dietary staple of cultures ranging from Scandinavia to Jerusalem, and is sometimes even used in specific religious ceremonies.
	www.bread-maker.net /Bread-Types/Rye-Bread.htm (306 words)

	Ergot of Rye: History (Site not responding. Last check: 2007-10-14)
		Rye was a weed grain and occurred wherever wheat was cultivated.
		In his examination of the development of the Rye flower, he concluded that the ergot was a fungus that was growing on the inconspicuous flower of the Rye and that the fungus, and not the Rye itself, was the culprit.
		With the greater consumption of Rye, coupled with consumption of grains infected with T-2 and related mycotoxin that is believed to have shortened the consumer's life span by compromising their immune system, were possibly the reason for the population depression during this period of time.
	www.botany.hawaii.edu /faculty/wong/BOT135/LECT12.HTM (6518 words)

	Armchair World: Ray's Sourdough Rye Bread
		Rye bread is the bread of Northern Europe.
		The bread bakers had to be versatile in their endeavors, as the bread doughs are handled very differently.
		Rye berries milled into flour have a low gluten content and can also be difficult to work with, as the dough can be uncomfortably “sticky” requiring water-wet hands or flour (wheat) drenched hands to work the dough containing rye flour.
	www.armchair.com /recipe/ryebread.html (2569 words)

	Jewish Rye Bread (European, Sourdough, New York) from Utah Hillel
		For a chewier rye bread, use 1 cup "first clear" high ash flour.
		Do not use steam when baking breads with an egg wash. You may prefer to reduce the oven temperature to 400 degrees after 15 minutes and/or to bake a total of 35 to 40 minutes.
		Sometimes I find that the starter makes distinctly better bread if it has gone through at least a couple or three feeding cycles, so it is a good idea to remove the starter from the refrigerator a day or two before baking.
	web.utah.edu /hillel/rye.htm (1962 words)

	Jewish Rye Bread (European, Sourdough, New York) from Utah Hillel
		For a chewier rye bread, use 1 cup "first clear" high ash flour.
		However, rye starters go very sour very quickly, so be sure to keep a white starter as a "mother" culture.
		Sometimes I find that the starter makes distinctly better bread if it has gone through at least a couple or three feeding cycles, so it is a good idea to remove the starter from the refrigerator a day or two before baking.
	www.utah.edu /hillel/rye.htm (1962 words)

	Rye bread (from baking) -- Encyclopædia Britannica
		Bread made from crushed or ground whole rye kernels, without any wheat flour, such as pumpernickel, is dark, tough, and coarse-textured.
		Rye is used chiefly as flour for bread and as livestock feed.
		Rye can be grown on relatively poor soils and is able to survive more severe winters than most grains.
	www.britannica.com /eb/article-50185 (748 words)

	» Lithuanian Rye Bread (Site not responding. Last check: 2007-10-14)
		Bread making in the old way, bread made from the grains her family grew and then baked in huge batches ended in the 1950’s.
		Bread lasts longer during the cool season than during summer when it is more likely to mold.
		Rye is particularly sticky dough, and when Veronica needed her hands to be clean, during the kneading process, she kept them wet by dipping them in a bowl of water.
	www.williamrubel.com /bread/lithuania.html (443 words)

	Culinary in the Desert: Rye bread without the work...
		I was looking to make some bread today, but I didn't have a lot of time to mess around waiting on rising times and what not...
		Jeff loves rye bread, so when I saw that the recipe for Buttermilk-Rye Bread was actually a quick bread using baking powder and baking soda instead of yeast, I quickly made sure we had everything on hand and went to work.
		Whole rye flour, bread flour and the leaveners are stirred together and combined with buttermilk, molasses, an egg, orange zest, caraway seeds and melted butter.
	desertculinary.blogspot.com /2006/11/rye-bread-without-work.html (842 words)

	Willkommen bei Adobe GoLive 5 (Site not responding. Last check: 2007-10-14)
		In Germany we have hundreds of different types of bread: wheat bread, rye bread, bread made from more than one kind of flour, bread with grains or spelt, etc. Below you find a recipe for making a brown rye bread with sour dough.
		Rye meal is made from the entire rye kernel, which is coarsely ground.
		It is essential to also use wheat flour, because rye flour is not "sticky" enough to hold the bread together.
	www.1stbavarianonlineshop.com /englisch/recipies/Dark_rye_bread.htm (513 words)

	sourdough pumpernickel rye bread recipe \| bread recipes
		Rye flour is milled from a hardy cereal grass, rye flour contains less gluten (protein) than all-purpose or whole-wheat flour.
		Rye flour is also heavier and darker in color than most other flours, which is why it produces dark, dense loaves.
		There are several different types of rye flour, the most common of which is medium rye flour, available in most supermarkets.
	www.thatsmyhome.com /bakery/special/pumpernick.htm (299 words)

	Rye Bread Recipe for a family meal
		A recipe for Rye bread will always I'm afraid be a lot heavier than ordinary bread but this is not to say that it is less enjoyable.
		One of the breads that I love the most is the fl rye bead of Russia.The fact that I generally have it with lashings of caviar and sour cream of course helps, but I've gotten to that age now when I like to treat myself".
		This Rye Bread will always be a lot more heavy than a wheat based recipe, but feel free to experiment, using perhaps half rye, half potato flour or a mixture of some of the flours from the Simple Bread recipe.
	www.hub-uk.com /family05/family0244.htm (349 words)

	» Rye Bread from France : Pain Bouilli
		The bread is the story of a fantastically close relationship between the people of the area and their environment.
		As we no longer associate rye bread with France it comes as a surprise to find a French bread that is identical in all ways to rye breads made in Lithuania, Belarus, Ukraine, Russia, and the other rye areas of Northern Europe.
		The ties to the bread that were formed by dependence on the weather, the immense labor of growing the rye on steep fields, the relationship with the local miller, the cutting and hauling of wood to the oven are, of course, no longer part of the baking.
	www.williamrubel.com /artisanbread/examples/ryebread/rye-bread-from-france-pain-bouilli (1135 words)

	Finland: Bread—A Firm Favorite (Site not responding. Last check: 2007-10-14)
		To the Finns, rye and bread made of rye are the same as spinach to Popeye.
		Rye crispbread is an essential part of Finnish army life and of the family diet even today.
		The rise of the bread culture is one proof of this trend.
	www.globalgourmet.com /destinations/finland/finbread.html (484 words)

	Polycystic kidney disease, kidney transplant, kidney disease, liver transplant, enlarged liver, pkd, pld, adpld, adpkd ...
		Put the loaf back into the bread machine and allow it bake for an hour or however long your bake cycle is. Once finished baking, remove the loaf from the bread machine, rub a little oil on the outside crust and wrap it in a towel as it cools.
		If the rest of the bread is to be eaten that day or the next, leave it out- turned upon its cut surface- or stored in a paper bag to allow it to breathe, while the crust stays dry.
		Previously frozen bread can be made to taste nearly as good as fresh if it is thoroughly reheated at 350 degrees for 20 minutes and allowed partially to cool before serving.
	www.pkdiet.com /reciperyebread.htm (2044 words)

	Latvian Sweet-and-Sour Sourdough Rye Bread
		It's a peasant bread which was originally mixed up in a special wooden container called an "abra," using a wooden spoon devoted solely to mixing this type of dough, and also lots of elbow grease for kneading.
		The bread freezes well if well wrapped in plastic bags; frozen loaves of bread can be thawed and then warmed up in the oven before serving.
		This type of bread is tricky to make, as the dough is always very sticky from the rye; it takes some trial and error to get a feel for the dough.
	www.upword.com /bread/latvian.html (728 words)

	Rye bread
		Finns love the taste of rye bread and yearn for it almost the moment they are abroad.
		Rye bread, however, has been found to be even more valuable, and may well be a lifeline for the entire western diet.
		Today's intensive research into rye began when a correlation was noticed between the low incidence of cancers and high consumption of rye bread.
	www.leipatiedotus.fi /englanti/fb3.html (167 words)

	Rye Bread I
		Before slashing the top of the bread and placing it in the oven, the tops may be brushed (painted) with a pastry brush dipped in a cornstarch solution made as follows: Dissolve cornstarch in water.
		Slide out the bread and with an ice pick, stipple 10-12 holes all around the crust; return to the oven, reduce the heat to 350°F and continue baking for 10 minutes, then stipple once more and brush again with solution or water.
		The bread is done when tapping on the bottom emits a hollow sound and the top and sides are hard.
	www.jewishfood-list.com /recipes/bread/ryebread01.html (824 words)

	Polish Sourdough Rye Bread - Allrecipes
		Stir in the rye flour until the mixture is smooth.
		Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine.
		Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour).
	allrecipes.com /Recipe/Polish-Sourdough-Rye-Bread/Detail.aspx (445 words)

	Rye - Chapter V - METABOLISM OF DIFFERENT COMPONENTS OF RYE
		Depending on the baking process, part of the starch in rye bread may also be resistant to digestion in the small intestine, and may reach the large intestine where it is fermented by the colonic bacteria.
		The consumption of rye bread improved bowel function: The faecal weight increased, the transit time became shorter and faecal evacuation frequency increased during the rye bread period.
		Intake of rye bread also decreased the levels of certain enzymes in faeces, which may reduce the formation of potentially carcinogenic compounds.
	rye.vtt.fi /chapter5.htm (406 words)

	Rye Bread Glossary Term
		The rye flour does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.
		Rye flour produces a denser and darker loaf of bread.
		As an alternative to the heavy rye flavor, many bakers prepare a rye bread that combines white flour with rye flour to create a "marbled" Rye Bread.
	www.recipetips.com /glossary-term/t--35849/rye-bread.asp (194 words)

	Calories in Bread - Bread Calories
		White bread, white rice, white pasta - foods that are all high in carbs and foods that spell 'Whoops' to a carb restricted diet.
		Wheat bread contains virtually the same number of calories per ounce as the white counterpart, but the grains are more beneficial to the body that breads based on white flour.
		A trick that we use is to spray the bread on both sides with either no calorie butter spray (cooking OR the refrigerated versions) and then we either pop the bread into the toaster OR in a warm non-stick skillet.
	www.dietbites.com /calories/calories-in-bread.html (717 words)

	Sourdough Home - Bohemian Rye
		Add the rye flour a half cup at a time, until the dough is too stiff to mix.
		As with most rye breads, this is better, and easier to slice, the second day than the first.
		You may use a rye starter and adjust the amounts of rye flour and white flour called for to compensate for the difference.
	www.sourdoughhome.com /bohemianrye.html (483 words)

	organic recipes, rye flour
		Traditional recipes for using rye flour can be found in cookery books from the Russian Steppes, through Europe and across to America.
		Containing low levels of gluten, rye flour produces rather sticky dense breads such as pumpernickel, while lighter rye loaves can be made by combining rye with wheat flour.
		Rye flour can be used in place of wheat flour in most cakes, biscuits and scones.
	www.dovesfarm-organic.co.uk /rye-flour-recipies.htm (386 words)

	LEISURE & EDUCATION: Fight cancer and calories with rye bread (Site not responding. Last check: 2007-10-14)
		Professor Adlercreutz explains that the healthiness of rye bread is not attributable to the amount of fibre alone, but also to its composition.
		When we eat wholegrain rye bread, the lignanes in it provide the raw material from which hormone-like substances, especially enterolactone, is created in our intestines.
		When evidence of the health-promoting properties of rye began mounting, the food-processing industry discovered a new enthusiasm for a grain that it had tended to disparage as a basic staple.
	www.publiscan.fi /sc12e-9.htm (480 words)

	Recipe: How to Make Rye Bread
		Rye sour should be stored in the refrigerator.
		If you aren't planning to do any rye bread baking soon, you can freeze a cup of sour for up to two months.
		Rye bread dough should be soft and it will have a tendency to be sticky, so don't mix in too much flour.
	garote.bdmonkeys.net /cryebread.html (915 words)

Try your search on: Qwika (all wikis)