Bread: Rye bread

Rye grain was cultivated later than wheat, but produced for centuries the main bread-making flour in Northern Europe. Like wheat flour, rye flour can be lighter or darker, depending on how much of the outer layers of bran remain. Rye does have the same gluten-forming proteins as wheat, but to a lesser degree, so rye bread can be dense. Rye has its own complex flavor, is the preferred flour of many bakers, and is at the heart of the characteristic complex taste of many traditional Northern European loaves. It can also be mixed with wheat flours to create a lighter loaf but with some rye taste. From the light rye loaf you would choose for a classic salt beef sandwich, to the glory of a deep dark pumpernickel, rye bread is worth exploring. This collection forms part of An introduction to Bread.