Rye
breads are made by using flour made from
rye in place of other types of flour.
Because rye flour was first discovered
many thousand years ago, there are thousands
of bread recipes available that partially
or entirely rely upon rye flour. Rye breads
typically have a darker color, more pungent
odor and stronger flavor than breads made
from wheat 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.
The length of the fermentation process
has the greatest impact on the flavor
and texture of rye bread. As rye flour
ferments with yeast and water, it becomes
increasingly sour, but also fluffier as
carbon dioxide is released into the dough.
Compared to recipes using wheat or other
grain-based flours, rye breads typically
offer a heartier flavor, and higher concentrations
of protein, fiber and other essential
nutrients.
Rye flour has been used for food production
for so long that its exact origins are
interminable. 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.
A little known fact is that Pumpernickel
rye was originally named after Napoleon
repeatedly requested “Pain pour
Nicole,” (bread for Nicole, his
horse) during the Prussian campaign. Napoleon’s
chefs made the recipe so frequently that
it eventually became known as “pain
pour Nicole” bread, which later
became Pumpernickel.
As an un-harvested organic grain, rye
itself is sometimes prone to growing a
poisonous fungus called ergot. Although
modern cases of ergot poisoning are extremely
rare, there are several historical accounts
of large batches of rye bread going bad
due to infestations of the fungus, and
leading to temporary insanity or even
death for those who consumed it
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