In the UK we eat more white bread than most other countries. Often in the form of sandwiches or as morning toast. In many other countries like my home country, Denmark, Germany, Holland and the other Scandinavian countries, rye bread is the bread of choice and is used as the main or part ingredient in breakfast, lunches, snacks and dinners.
Stay full for longer
Rye bread contains lots of fiber and whole grains and these help to give you a feeling of your hunger being satisfied and it keeps your stomach going. Rye bread also contains numerous vitamins and minerals, B-vitamins, potassium and phosphorus among others. Rye bread contains both water soluble fibers and insoluble dietary fiber. The water soluble dietary fibers give you the feeling of being full because they contribute to form a kind of gel in the stomach. The gel enables the nutrients to be absorbed more slowly in the body.
Rye bread is great for sandwiches, closed like you would with your white bread or like an open sandwich with all kinds of cold cuts and cheese or alongside hot food like omelettes. Rye bread can also be used as topping (in pieces, of course) of yogurts or even dipped into fine olive oils like you would baguettes and white breads.
If you live close to an IKEA, go in to their food section (normally placed after the check-outs) and get a packet of bread mix. It’s the easiest bread mix out there as you just need to add water, then mix, then rise, then bake… and VOILA you have the most delicious and wonderfully authentic rye bread.
Rye bread recipe
500g mix of wholemeal and rye flour (you choose the quantity of each).
2 tsp salt .
7g sachet fast-action yeast
200g mix of sunflower seeds, caraway seeds, poppy and sesame seeds (you choose the quantity of each).
50ml black treacle.
Mix the flours, salt, yeast and seeds in a large bowl, then add the black treacle and water and mix it well.
Put on a lightly floured surface and knead for about 7 mins (or 10 minutes in mixer with dough hooks). Place it in lightly oiled bowl for 2hours or until doubled in size. Place is somewhere nice and warm (not hot).
Butter a bread baking tin, mould the dough to its shape and place dough in it or gently make a roll and place it on a tray covered with parchment. At this stage you can sprinkle seeds on the top and then leave it to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7. For that rustic look, you can cut the top into slashes with a sharp knife at this stage. Bake for 30 minutes until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.