Search results
Results From The WOW.Com Content Network
Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. [1] The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). "). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being
Rye bread contains a large amount of fiber, a wide variety of bioactive compounds, and a small amount of fat. [24] Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. [25]
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from 1.5 to 5.5 kilograms (3–12 lb).
Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews , there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish .
According to some Turkic legends, the bread and salt were discovered by grandsons of Japheth, the Islamic ancestor of the Turks. In Turkish language sometimes salt is used as a synonym to the word sugar and flavor. Saying "they added salt to their words" had the meaning of "they say sweet words."
' Valais rye bread ') is a rye bread from Valais, Switzerland. It is recognized with an appellation d'origine protégée (AOP). It is often served with raclette cheese and charcuterie. [1] The history of pain de seigle valaisan begins in the Middle Ages; it was baked into bread in the European Alpine regions.
Move over, Wordle, Connections and Mini Crossword—there's a new NYT word game in town! The New York Times' recent game, "Strands," is becoming more and more popular as another daily activity ...
Bread types range from white wheat bread (Weißbrot) to grey (Graubrot) to black (Schwarzbrot), actually dark brown rye bread. [ 68 ] [ 69 ] Some breads contain both wheat and rye flour (hence Mischbrot , mixed bread), [ 69 ] and often also wholemeal and whole seeds such as linseed , sunflower seed , or pumpkin seed ( Vollkornbrot ).