![]() ![]() However, pentosan structures do not take well to being kneaded. Rye breads, however, depend on pentosans, a complex sugar that can create a comparable matrix to those created by the long chains of glutens created when dough is kneaded. Rye is low in gluten, which wheat breads rely on to trap carbon dioxide produced by yeast, causing the rise and crumb structure we recognize as desirable in breads. Rye bread is tricky to make, 100% whole grain rye trickier yet. ![]() Rye is the hardiest of cereal grains, and whole grain rye breads store better than other types of bread, so it makes sense that when Finland voted on a “National Food” in 2017, Rye Bread was the overwhelming choice. Though it has perhaps the mildest climate of the Nordic countries, the northernmost parts of Finland are in the Arctic Circle, snow lies on the ground for 6-8 months of the year, and parts of Finland go without light for months in the winter. ![]()
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