On Sun, 22 May 2005 13:12:58 -0400, Gretchen Beck
wrote:


In the US, that sort of rye bread is sold in specialty stores as
"Pumpernickel". Bread made from rye and wheat flour, labelled rye bread,
is sold in loaves just like regular bread. Of course, we've also got
several varieties (Jewish rye, which is light colored and weight with
caraway seeds, Deli rye which is light without caraway seeds, marble rye
which is a swirl of rye and white bread, a different loaf pumpernickel
which is dark and dense and sometimes also has caraway seeds).

Due to a pack of pumpernickel bread I bought a while ago, the
difference of normal rye breads and pumpernickel is time and
temperature in the oven. Pumpernickel is baked at low temperature for
18 hours making any complex carbohydrates broken down to glucose and
then caramelized.

Obviously not so healthy for diabetics as other rye breads are.

I myself buy in shops a ready made blend of rye and other things
called Dansk rugbrød (Danish Rye bread) which I add yeast and water
(and some time wheat flour in order to make it leaven better) and let
it leaven for 1 to 2 hours, and then bake it for 1 hour around 200 deg
C.