Rye bread has a rich history, with roots going back thousands of years. It's particularly tied to the cultures of Northern, Central, and Eastern Europe, where rye often thrived better than wheat in the cooler, wetter climates. Rye was a common grain for bread, especially in regions where wheat didn't grow well. Rye bread was often darker, denser, and had a stronger flavor than wheat bread. In some areas, rye was associated with the lower classes, as it was cheaper and considered less desirable than wheat.

Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

AuthorPeterYields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)CategoryBreads

This recipe if for homebakery!

Ingredients

Dough

...add wet

 350 ml water

...add dry

 350 g all-purpose bread flour

 150 g rye flour(full-grain)

 2 tsp salt

 ½ tsp cumin

 1 tsp sugar

...add yeast

 1 tsp dry yest

...add other

 30 olives

 2 tbsp olive oil

Modern nutritionists and health enthusiasts have recognized the benefits of rye. It's a good source of dietary fiber, essential nutrients, and has a low glycemic index compared to many other breads, making it a good choice for sustained energy release.