Rye bread is a nutritious and flavorful alternative to wheat bread. Types include light, dark, marbled, and pumpernickel, with whole grain dark rye being the healthiest. Rich in fiber, iron, calcium, and other nutrients, rye supports immune, digestive, metabolic, and heart health, plus strong bones. Choose whole grain when shopping and enjoy it in various ways.
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Kamut® is a brand name for Khorasan wheat. While Kamut® is well-known, it’s essential to understand that the grain itself is called Khorasan.
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Khorasan, spelt, and rye all combine with whole-wheat flour to make a buttery, nutty flavored loaf of REAL Sourdough Bread.
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Commercial Ezekiel bread is made from sprouted grains and legumes, but this recipe uses long fermentation to accomplish the same level of digestibility. The flavor and crumb are great, and the crusts if wonderfully crisp.
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In villages around Greece, crusty country bread known as Horiatiko psomi, is still baked in outdoor wood-burning ovens.
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Baking ancient grains and comparing them side, Nichole Jolly’s “Battle of the Ancient Grains,” offers insights into each grain’s benefits and challenges
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This recipe for German rye bread, known there as Graubrot (grey bread), or Mischbrot, is made with a mix of rye and white bread flour—Misch means mixed. This recipe is nothing so fancy, but it is my kind of rye with deep flavor and no caraway seeds.
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Among the ancient grains, rye is most popular for bread making and always has been. However,...
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For me, it is always exciting to get a new grain, mill it, and use it. But this week I got ahead...
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As an Ancient Grain, wild emmer was cultivated alongside einkorn in areas of the Fertile Crescent as long ago as 5,000 BC. Emmer, however, seems to have been a more popular crop than either einkorn or even barley both of which were boiled into porridge long before ancients knew how to make bread. While it was widely harvested in ancient times, it is still cultivated in the highlands of Europe and Asia as a relict crop.
Sometimes it is referred to as “true” farro. English speakers often use farro as the word for steamed or boiled grain that is made into a salad or similar dishes, rather than using the term for the grain itself.
Farro grande (spelt), farro piccolo (einkorn), and farro medio which is emmer are all sold there. But among these ancient grains, emmer is the most popular.
In my kitchen trials with spelt, I have found another ancient grain that I will be adding to my...
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As an ancient grain, spelt has never disappeared from the world food scene, but it did fall out of...
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