Rye bread - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"The Atlas of Economic Complexity by @HarvardGrwthLab". ^ "Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More". Organic Gardening. Archived from the original on July 13, 2013. Retrieved 2013-05-26. ^ Scott, Alan; Wing, Daniel (1 July 1999). The Bread Builders: Hearth Loaves and Masonry Ovens. Chelsea Green Publishing. ISBN 978-1-60358-013-7. ^ Peterborough Historical Society (NH). "Society-Lifestyle: Recipes: Breads-Cakes: Rye and Indian Bread". Colonial Sense. Retrieved 2013-05-26. ^ European Food Research And Technology, 2002, Volume 214, Number 1, pages 33-42, doi:10.1007/s00217-001-0417-6 ^ "Briess Processes - The Classes of Malt Ingredients". Retrieved 21 December 2014. ^ Black Bread recipe from master baker Jeffrey Hamelman, roughly in the style of German pumpernickel ^ "Herkules rugbrød". ^ McNeill, Florence Marian (1961). The Silver Bough: A calendar of Scottish national festivals: Hallowe'en to yule. W. Maclellan. ^ "The people have spoken - rye bread is the national food". 19 January 2017. ^ Robertson, Laurel, et al. The Laurel's Kitchen Bread Book, 2ed. New York: Random House, 2003, ISBN 978-0-8129-6967-2. ^ Elizabeth David, English Bread and Yeast Cookery, Penguin Books, ISBN 978-0-14-046791-8 ^ "Sosland Publishing". Bsimagazine.com. Archived from the original on June 28, 2013. Retrieved 2013-05-26. ^ "Rye Dough - Culinary Encyclopedia". Ifood.tv. Archived from the original on 2013-06-05. Retrieved 2013-05-26. ^ Åkerström, Jenny, and Gudrun Carlson (trans.), The Princesses Cook Book. New York: Albert Bonnier Publishing, 1936. ^ Nathan, Joan (1998). Jewish Cooking in America. New York: Alfred A. Knopf. p. 80. I have always wondered by American Jews call a very heavy and sour rye bread or Bauernbrot "cornbread." Somehow the word corn got lost in the translation. In Germany, Jewish rye bread was made with all rye flour. not here. In this country [USA] some wheat is thrown in. In Yiddish corn means grain so a cornbread could be any bread with grain. Some say that the bread got its name because cornmeal is thrown on the baking sheet when it is baked. [Via Olver, Lynne (15 January 2015). "Bread, beer & yeast: Jewish rye". The Food Timeline.] ^ Von Bremzen, Anya, and John Welchmann, Please to the Table. New York: Workman Publishing, 1990, ISBN 0-89480-753-6. ^ Staff Writer (2008-10-08). "Give us this day our daily Winnipeg rye bread..." Winnipeg Free Press. Retrieved 2013-05-26. ^ "Winnipeg Rye Bread Recipe". Allrecipes.com. Archived from the original on 2015-08-27. Retrieved 2013-05-26. ^ Jonsson, Karin; Andersson, Roger; Bach Knudsen, Knud Erik; Hallmans, Göran; Hanhineva, Kati; Katina, Kati; Kolehmainen, Marjukka; Kyrø, Cecilie; Langton, Maud; Nordlund, Emilia; Lærke, Helle Nygaard; Olsen, Anja; Poutanen, Kajsa; Tjønneland, Anne; Landberg, Rikard (September 2018). "Rye and health - Where do we stand and where do we go?". Trends in Food Science & Technology. 79: 78–87. doi:10.1016/j.tifs.2018.06.018. S2CID 52837769. ^ Rosén, Liza AH; Silva, Lorena O. Blanco; Andersson, Ulrika K.; Holm, Cecilia; Östman, Elin M.; Björck, Inger ME (2009-09-25). "Rosén Liza et al. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, Nutrition Journal, 2009, 8:42". Nutrition Journal. Nutritionj.com. 8 (1): 42. doi:10.1186/1475-2891-8-42. PMC 2761418. PMID 19781071.