Rye bread recipes
Any bread made predominantly from flour milled from rye grains. Rye flour gives the bread a slight acidity, and a proportion of the flour is often fermented separately until it develops a sour aroma and flavour. It is then mixed in with the dough, in order to enhance this characteristic.
Typical ingredients include rye flour, water salt, yeast, and sometimes wheat flour, caraway seeds and malt.
Norwegians love their bread and loaves made with rye flour are particularly popular.
This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour and rye so it isn’t too heavy, but you can change the proportions if you prefer a darker loaf – you may need to add extra water if using more rye. We cooked this by the side of a fjord after a trip on a longship, and we ate it with codfish (klippfisk) soup.
