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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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Rye Bread
Peter H.M. Brooks > wrote:
> I'm curious as to why rye bread is sold cut into very thin slices in > packets. Other bread is sold in loaves and variations on loaves. > > Is this just an historical accident or is there some reason for it? I think it's because a little of that type of rye (rye built from sourdough, a natural yeast culture) goes a long way. > Is it as easy to cook loaves of rye bread at home, or is there some > difficulty with it? If you have experience in sourdough bread-making it's not incredibly difficult to make a decent loaf of straight rye, although it will take some practice and may taste very different from the slices sold in packets. > > Is it possible to make lighter rye bread than the fairly dense stuff you > find in the packets? There are several baking/bread-specific groups that could advise you in detail; the pumperknickel police patrol rec.food.baking :-), so alt.bread.recipes is a good place to start. I make some lightish ryes, including a deli onion rye and a deli 'pumperknickel' (in quotes because it's not a true sourdough. By their nature straight rye breads are heavier than the equivalent wheat bread. To cut a long story short, rye doesn't contain the type of gluten that makes wheat flour rise, and it also contains gums that interfere with the action of its gluten-equivalent. Lighter ryes are made by adding a proportion of wheat flour to the rye; the more wheat, the lighter the texture of the bread (assuming the baker's skill is a constant). regards sarah -- Think of it as evolution in action. |
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Peter H.M. Brooks > wrote:
> I'm curious as to why rye bread is sold cut into very thin slices in > packets. Other bread is sold in loaves and variations on loaves. > > Is this just an historical accident or is there some reason for it? I think it's because a little of that type of rye (rye built from sourdough, a natural yeast culture) goes a long way. > Is it as easy to cook loaves of rye bread at home, or is there some > difficulty with it? If you have experience in sourdough bread-making it's not incredibly difficult to make a decent loaf of straight rye, although it will take some practice and may taste very different from the slices sold in packets. > > Is it possible to make lighter rye bread than the fairly dense stuff you > find in the packets? There are several baking/bread-specific groups that could advise you in detail; the pumperknickel police patrol rec.food.baking :-), so alt.bread.recipes is a good place to start. I make some lightish ryes, including a deli onion rye and a deli 'pumperknickel' (in quotes because it's not a true sourdough. By their nature straight rye breads are heavier than the equivalent wheat bread. To cut a long story short, rye doesn't contain the type of gluten that makes wheat flour rise, and it also contains gums that interfere with the action of its gluten-equivalent. Lighter ryes are made by adding a proportion of wheat flour to the rye; the more wheat, the lighter the texture of the bread (assuming the baker's skill is a constant). regards sarah -- Think of it as evolution in action. |
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Peter H.M. Brooks > wrote:
> sarah wrote: > > Peter H.M. Brooks > wrote: > > > > > >>I'm curious as to why rye bread is sold cut into very thin slices in > >>packets. Other bread is sold in loaves and variations on loaves. > >> > >>Is this just an historical accident or is there some reason for it? > > > > > > I think it's because a little of that type of rye (rye built from > > sourdough, a natural yeast culture) goes a long way. > > > Mmm.. I suppose that the packets stop it going off or drying out > (further). I wonder how the practice started. I don't know, but I remember my mother buying similar packets of sliced heavy rye in Canada at least 30 years ago. > >>Is it as easy to cook loaves of rye bread at home, or is there some > >>difficulty with it? > > > > > > If you have experience in sourdough bread-making it's not incredibly > > difficult to make a decent loaf of straight rye, although it will take > > some practice and may taste very different from the slices sold in > > packets. > > > I've had very little. I'll look into it, but tasting different will be > no problem for me at all! I've been involved with making 'beer bread' > whilst travelling overland down Africa, and that worked quite well - and > was fairly easy. I find sourdough easy. All you need is a starter (which is easy to build), a little patience and a little spare time. If you want to discuss it here, I'm happy to do so; there are several other experienced home bakers here. Alternatively come and find a chair in alt.bread.recipes; there's a FAQ somewhere with a good introduction to sourdough, but I can't find it at the moment. There are also lots of websites offering advice and instructions for sourdough baking; Mike Avery's is a good start: http://www.sourdoughhome.com/resources.html Samartha's sourdough rye pages might be helpful if that's what you're after: http://samartha.net/SD/ [-] regards sarah -- Think of it as evolution in action. |
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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). toodles, gretchen --On Sunday, May 22, 2005 7:00 AM +0200 "Peter H.M. Brooks" > wrote: > I'm curious as to why rye bread is sold cut into very thin slices in > packets. Other bread is sold in loaves and variations on loaves. > > Is this just an historical accident or is there some reason for it? > > Is it as easy to cook loaves of rye bread at home, or is there some > difficulty with it? > > Is it possible to make lighter rye bread than the fairly dense stuff you > find in the packets? > > -- > "It is the mark of a civilised man, and a hallmark of his culture, that > he applies no more precision to a problem than its nature permits, or its > solution demands." - Aristotle > * TagZilla 0.057 * http://tagzilla.mozdev.org |
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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). toodles, gretchen --On Sunday, May 22, 2005 7:00 AM +0200 "Peter H.M. Brooks" > wrote: > I'm curious as to why rye bread is sold cut into very thin slices in > packets. Other bread is sold in loaves and variations on loaves. > > Is this just an historical accident or is there some reason for it? > > Is it as easy to cook loaves of rye bread at home, or is there some > difficulty with it? > > Is it possible to make lighter rye bread than the fairly dense stuff you > find in the packets? > > -- > "It is the mark of a civilised man, and a hallmark of his culture, that > he applies no more precision to a problem than its nature permits, or its > solution demands." - Aristotle > * TagZilla 0.057 * http://tagzilla.mozdev.org |
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> I'm curious as to why rye bread is sold cut into very thin slices in
> packets. Other bread is sold in loaves and variations on loaves. Are you referring to cocktail rye? Those little slices are intended as party fare, to carry fine and pungent flavors to you mouth. Rye bread is available in ordinary loaves as well, sliced or unsliced. Check out the finer foods sections of your markets. Byvordhr |
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In article >,
Jack Campin - bogus address > wrote: >> I'm curious as to why rye bread is sold cut into very thin slices in >> packets. Other bread is sold in loaves and variations on loaves. >> Is this just an historical accident or is there some reason for it? >Toughness. Unless you have an electric slicer it's too difficult >for most people to cut a slice thin enough to bite through. (Since >I use very sharp knives I probably could, but with a breadknife, >forget it). I have never had problems cutting rye bread with a knife. It needs to be thick enough that the crust can be enjoyed. -- This address is for information only. I do not claim that these views are those of the Statistics Department or of Purdue University. Herman Rubin, Department of Statistics, Purdue University Phone: (765)494-6054 FAX: (765)494-0558 |
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> "Cocktail rye" is not a product I'm familiar with...
"Cocktail rye" in the US is usually a light caraway loaf, quite small (about 2 inches across the slices), sold clear, crackly wrappers. I think the wrappers are essential to the presentation. ;-) It's sliced to a quarter inch or so in thickness. Skep |
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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. |
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