Why Rye and a Deliious Recipe

Rye is a grass grown extenively as a grain, a cover crop and a forage crop. Rye is a member of the wheat family and is closeely related to barley and wheat. Rye is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder. Rye can be eaten whole eith boiled rye berriees or by being rolled like oats. Rye is a cereal grain and should not be confused with rye grass. Rye grass is used for lawns, pasture, and hay for livestock

Rye is a number of species that grow wild in central and eastern Turkey. Archeologist have found evidence that rye has been found in Roman contexts along the Rhine, Danube and Ireland as well. It was to believed to have been a very poor food digested only when starvation was present. The middle ages would see rye cultivated in Central and Eastern Europe. Rye would be found in breads and cereals

Rye grain is refined into a flour that is high in gliadin but low in glutenin. Rye has a lower gluten content than wheat flour as well as a higher proportions of soluble fiber. You will find Rye being used to make breads as well as alcoholic drink. Rye whiskey and rye beer as well as many herbal medications contanin rye extract.


Do you cook with rye?? If so would love to know a new recipe. Here is mine for today

deli-style rye bread

makes 4 1 lb loaves. you’ll think you’ve died and 

gone to a jewish deli in nyc. from Artisan Bread in 5 

Minutes a Day.

3 cups lukewarm water

1 1/2 Tbsp yeast

1 1/2 Tbsp salt

1 1/2 Tbsp caraway seeds, plus more for sprinkling

1 cup rye flour

5 1/2 cups all purpose flour

cornmeal for sprinkling

cornstarch for cornstarch wash

1. mix the yeast, salt and carawy seeds with the water in a large bowl. Mix in the remaining dry ingredients without kneading. Cover with a towel and allow to rest at room temperature for about 2 hours. Prepare thee dough for baking or store in a fridge for up to 2 weeks. 

2. dust the surface of the dough with flour and cut off 1/4 of the dough. dust the piece with more flour and quickly shape it into a ball. elongate the ball into an oval-shaped loaf. allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.

3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath the one you plan to bake on. heat the baking stone up with the oven if you are using one.

4. make the cornstarch wash by combining 1/2 tsp cornstartch with a small amount of water to form a paste. add 1/2 cup water, whisk and microwave for about 60 seconds. paint the top of the loaf with the cornstarch wash and then sprinkle on caraway seeds. slash with a deep parallel cuts across the loaf using a serrated bread knife.

5. bake the loaf on a baking sheet or slide it onto the hot baking stone. bake for 30 minutes. as you put the bread in the oven to bake, pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. allow to cool before slicing or eating.

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