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Finnish rye bread or ruisleipä is a dark sourdough rye bread. The simplest form is made with rye flour, water, salt, and naturally occurring yeast. In 2017, it was voted as the national food of Finland and Finns celebrate ruisleivän päivä (rye bread day) on February 28. [14]
Pumpernickel (English: / ˈ p ʌ m p ər n ɪ k əl /; German: [ˈpʊmpɐˌnɪkl̩] ⓘ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").
Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life. [3]
The name is derived from "rye and Indian". [11] Rye bread: Leavened Europe: Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor. Jewish rye bread is popular in Ashkenazi Jewish cuisine, and topped with caraway.
Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture Ratatouille , the stewed vegetable dish Red beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on ...
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked.