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Rheinish brot: rye bread for all palates

Published Saturday, August 01, 2009

An entertaining passage in the book, Six Thousand Years of Bread by H. E. Jacobs, cites the polarizing dogma between wheat bread lovers and rye bread lovers. The Germanic and Russian people bragged that the consumption of rye breads made them large and strong. The wheat eaters' rebuttal was that that the rye eaters were stupid and dull. Dismissing caricature and shunning stereotypes, bakers around the globe have come to appreciate the spicy earthiness of rye breads. The flavor and aroma of rye flour has become accepted and prized. Perhaps as ...

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