The next in line of my RSVP series is – Rye. The minute you think Rye, the first thing that pops into one’s mind is the Rye Bread – so famous in Europe,Russia and Scandinavia. Its a popular crop in the areas with colder climates since it is such a hardy grain.

Rye flour has a lower gluten content and contains higher proportion of soluble fiber.

Benefits of Rye

1. It is a good source of Vit E,Protein,Calcium,Iron,Phosphorous,potassium and some B vitamins.
2. It is also high in fiber and is used as a nature’s medicine for strengthening the digestive system.

For more information on Rye refer here I have this recipe – Danish Rye Bread which is a dark,dense and dry loaf.

This most importantly keeps well for a while.So leftovers are not a problem It is very good for sandwiches and we liked it with our soup too.No butter,No shortening,No egg,incorporating just health and taste!

Method

1.Combine the flours in a bowl along with salt and yeast.Keep 1 tsp of Caraway side for topping and add rest with the flour. Mix well.

2.Make a well in the center and then add the water along with molasses and oil. Gradually incorporate the flour,adding water if necc. to make a soft dough. Turn the dough onto a floured surface and knead for 5 min until smooth and elastic.

3.Shape it into a loaf,flatten lightly and place it on a greased baking sheet.Brush it with water and sprinkle the caraway seeds. Cover and let it stand in a warm place till doubled in size.

4.Preheat the Oven 425F. Place the loaf in the oven for 30min or until its browned and tapping the bottom lets out a hollow sound.

5.Cool and cut it into slices.

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