Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates.
Its origin in the Middle ages in Europe is believed to be in Asia, where it was widely used for grain production, but it was brought to Europe when its influence was prevalent in food production. Rye bread was brought to America from Northern Europe by immigrants.
You may be wondering “What is rye bread?”
Jump to navigation Jump to search. Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.
Where does rye grain come from?
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a speciality in the canton of Valais in Switzerland.
Rye ( Secale cereale subspecies cereale) was likely fully domesticated from its weedy relative ( S. cereale ssp segetale) or perhaps S. Vavilovii, in Anatolia or the Euphrates River valley of what is today Syria, at least as early as 6600 BC, and perhaps as early as 10,000 years ago.
What is the history of bread?
It may seem incredible, but the story of bread, is a story that begins in a very distant time, from flours made from wild cereals, ancestors of the domesticated monocoque wheat (first barley, millet and rye, then spelt and wheat).
What is rye flour used for in baking?
Rye flour is sometimes used in chemically leavened quick bread recipes as well, either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain’s gluten.
What is the difference between Rye and wheat flour?
Rye is a grain that grows in climates where wheat is less successful. In Eastern Europe and Scandinavia, rye is the more successful grain, and so bread from those countries are more likely to be made with rye flour than wth imported wheat flour, because imports are expensive.