100% rye breads. The case of Rugbrød


In South Spain, where I live, rye is an exotic grain, and rye breads are almost nowhere to be seen. And when they are, they usually resemble bricks rather than loafs. So heavy you can use them as a throwing gun. But we all know that whole rye breads can be light, delicious and full of flavor. Recently, I have discovered that the substitution of some rye grains (cracked or whole) for part of the flour adds an extra dimension of flavor to rye breads. There are many different recipes that include rye grains in the formula. Germany and the Scandinavian countries are experts in this kind of breads. I am particularly enthusiastic about a Danish one, the Rugbrød. It has a perfect balance between flour, cracked grains and seeds. Sigue leyendo