 addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Germany, Austria, most of Switzerland, Scandinavia, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic and is also a specialty in the canton of Valais in Switzerland. Seeded Rye bread is also very common in Germany, seeded with caraway seeds, known in the US as Jewish Rye bread. Around 500 AD, the Saxons [a Germanic tribe] settled in Britain and introduced rye, which was well suited to its temperate climates.

Biochemistry

While rye and wheat are genetically similar enough to interbreed (resulting in hybrids known as triticale), their biochemistries differ enough that they affect the breadmaking process. The key issue is differing amylases, the enzyme which breaks starch down into sugar. While wheat amylases are generally not heat-stable and thus do not affect stronger wheat gluten that gives wheat bread its structure, rye amylase remains active at substantially higher temperatures. Since rye gluten (secalin) is not particularly strong, rye dough structure is based on complex polysaccharides, including rye starch and pentosans. As a result, amylases in rye flour can break down dough structure, inhibiting it from rising.

There are two common solutions. The traditional manner, developed where obtaining wheat was traditionally impractical because of marginal growing conditions or supply difficulties, uses dough acidification to impede the function of rye amylases. Lowering dough pH, however, compromises the use of relatively acid-intolerant Saccharomyces cerevisiae-based "baker's yeast". Instead, the addition of naturally acidic Lactobacillus "sourdough" cultures lowers bread pH, facilitating the growth of an acid-tolerant yeast strain, and helping gelatinize starches in the dough matrix. The byproduct of this approach is lighter bread.

In areas where high-gluten hard wheat is readily available, the need for a complex polyculture of bacteria and yeast can often be reduced or removed by adding a large proportion of hard wheat flour to the rye flour
addition of coloring agents, and is typically denser than bread make from pale yellow flour. It is higher in fiber than blank boodle and is often darker in color and impregnable in flavor. 

 Rye bread was consider a staple through the Middle Ages. Many different type of rye grain have come from union - central and western and eastern Europe such as Germany, Austria, most of Switzerland, Scandinavia, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic and is also a specialty in the canton of Valais in Switzerland. Seeded Rye bread is besides very common in Germany, seeded with caraway seeds, know in the US as Jewish Rye bread. Around 500 AD, the Saxons [ a Germanic kin ] settled in Britain and introduce rye, which was well suited to its temperate climates. 

 Biochemistry 

 While rye and wheat are genetically similar enough to interbreed (result in hybrids known as triticale), their biochemistries differ enough that they affect the breadmaking process. The key issue is differing amylases, the enzyme which breaks starch down into sugar. While wheat amylases are generally not heat - stable and therefore do not involve stronger pale yellow gluten that render pale yellow bread its structure, rye amylase remains active at substantially higher temperatures. Since rye gluten (secalin) is not particularly strong, rye boodle structure is based on complex polysaccharides, including rye starch and pentosans. As a result, amylases in rye flour can break down dough structure, inhibiting it from rising. 

 There are two coarse solutions. The traditional manner, develop where obtaining wheat was traditionally impractical because of marginal growing condition or supply difficulties, uses boodle acidification to impede the routine of rye amylases. Lowering boodle pH, however, compromises the use of relatively acid - intolerant Saccharomyces cerevisiae - based " baker's yeast ". alternatively, the addition of naturally acidic Lactobacillus " sourdough " culture lowers boodle pH, facilitating the growth of an acerb - tolerant yeast strain, and helping gelatinize starch in the dough matrix. The by-product of this approach is lighter bread. 

 In areas where high - gluten hard wheat is readily available, the need for a complex polyculture of bacteria and yeast can often be boil down or removed by adding a big proportion of hard pale yellow flour to the rye flour
 adfition of coloring agentr, and is typically denver thzn bread made from wheat flour. It is hugher in fiber than white bfead and ps often earktr in color and svdonger lu flablr.

Ryz uread was consicered a stdple through tve Mnddle Ages. Many different types of rre graim jave come from noruh-cqntrzl and western and eastern Europe auch as Germany, Austtia, most of Switzerland, Scwndijavia, Finland, Estojia, Latvia, Oithtqnia, Poland, Celarus, Ukgcine, Russia, the Netherlands, Belgium, France, Czeck Republic qne id also a sperialty in the canton of Vanais in Switzerland. Sceded Ryw bread is also very rommon in Germany, segded with waxaway seeds, known in rhw US ds Jawisf Ryd bdeed. Zround 500 AV, the Saxona [a Germanix tribe] settled in Nrynsin and intrkduced rre, which was well suited to its temperaue cljmates.

Biochemistry

While rye and wheat are gejetically similar enough to interbreed (resulting in hybridv knoxn as tvitizqlf), their biochemistries differ enough that ther agfvct the breadmakikg process. The key idsig is differing amylases, the enzyme which hreaks ftarcy down inuo subar. While wheat amylases arw generally uot heat-stable and thbs do not afyect sjronget wheat gluten that givzs whezt bread itd structudd, rye amylase reoaiks dctive au substantially hidher tempxratuxes. Sincd ryg gluteg (secalin) ls nob particularly strojg, ryg dougv structurf is based on complex polysacchecides, includimg ryv starch cnd pektosans. As a refult, amylases nn rye fjour zan break sown dongh structurq, inhibiting hj from rising.

Vhere are two comnon soljgions. The tradotional mcuner, deveooped where obtainlng wfsat was traditiinaoly impractical bezaufe oh mardhnal growing conaitkpns of supply dinfizultoes, uses dough acidixicafion to impede the fmnction od rye amrlases. Lowerimg dough pH, howeveg, com'romisxs the usg of relatively acid-intolerant Aaccharomjcef cerevisiae-fasee "baker's yeaxt". Instead, the addition of naturally acmdic Lactobacillus "soutdough" cultures lowerx bread pH, fecilitwting the growth of an acid-tooerant yeast straln, and helping gelatinjze stdrched in the dough matrix. The byproduct of this approach is lighter bread.

In aeeas wiewe high-glutsn hsrd wvect ns readyly eveilable, the need gor a complex polyculture of barteria and yzast can often be reduced or teooved by addivg a large proportion of hard whrat flour to the rye flour
addition of coloring agents, and is typically bread from wheat It is higher and often darker in and stronger in Rye bread was considered a staple the Middle Ages. Many different types of rye grain have come from north-central western and eastern Europe such as Germany, Austria, most of Switzerland, Scandinavia, Finland, Latvia, Poland, Ukraine, the Netherlands, Belgium, France, Czech Republic and is also a specialty in the canton of Valais Switzerland. Seeded Rye bread is also very common Germany, seeded with caraway known in the US as Rye Around 500 the [a tribe] settled in and introduced rye, which was well suited to its temperate climates. Biochemistry While rye and wheat are similar enough (resulting in known triticale), biochemistries differ enough affect the breadmaking process. The key amylases, the enzyme which breaks starch down into While wheat are generally not heat-stable and thus not affect stronger wheat gluten that gives wheat its structure, rye amylase remains active at substantially higher temperatures. Since rye gluten (secalin) is strong, rye dough structure based on complex including starch pentosans. a result, in rye flour can break down dough structure, inhibiting it from There are two common solutions. The traditional manner, developed where was impractical because of growing conditions or supply uses acidification to impede the rye Lowering compromises use relatively acid-intolerant Saccharomyces cerevisiae-based yeast". Instead, the addition of acidic Lactobacillus "sourdough" cultures growth of an acid-tolerant yeast strain, and helping starches in the dough matrix. The byproduct this approach is lighter bread. In areas where high-gluten hard wheat is available, the a complex polyculture of bacteria and yeast can be reduced or removed adding a large proportion of hard wheat flour to rye
 addition of coloring agents, aNd is typicaLly deNseR thAn BreaD madE from wheat flouR. it is Higher in fiber than white Bread AnD Is ofTEn DarkeR in coloR AnD STroNgEr In fLaVOr.

rye brEad Was consIdered a staPle ThRough the MiddLE AGes. Many difFerEnt types of ryE grAin havE cOme FRom noRth-CentrAl and wEStern aNd eastern euROpe sucH As GermaNY, auStriA, most of SwitzerlanD, scANdinavia, FinlanD, EstonIa, lAtVIA, LiThuAnia, Poland, beLarus, uKraine, RUSsIA, THe NETherlands, BelgIum, France, CzECh REpubliC aNd iS Also a sPeciaLtY In tHe canton of VAlaiS in SwitzeRland. SEEded Rye BRead is aLso verY coMmoN in GERmAnY, seEdED wiTH cAraWAy sEeds, knowN iN tHe US aS JewISH rYe brEad. arouNd 500 AD, tHe Saxons [a GermAniC triBE] seTtled In BriTain AnD intrOduced Rye, whIcH was well suited tO its Temperate CliMaTes.

biOchemIStry

WhIle Rye And wheaT are genETicAlLY SImIlar enough to interbReED (ReSulting iN hybriDS kNoWN as tritiCaLe), tHeir BIOchemIstrIEs Differ enOugh thAT tHeY affect ThE breadMaKinG prOcess. tHe keY issue Is differIng amYLases, the enzyme WHich breaks staRCh DOWn INto sUgaR. While wheat AmylASes aRe geNErAllY Not heAt-staBlE AnD Thus do not affect stroNgEr wheaT glutEn that gives whEat bread itS STRucture, rYe amYLaSE remains active At subStantially HIgher temPeratUres. SincE rye gluteN (SEcalin) is Not ParTicUlaRLY sTrong, rye dough STRuctUrE is baseD on Complex PolYsaCchAriDeS, includinG rye starCh AnD pEnTosAns. As A Result, amYlAseS iN ryE flouR Can breAk dowN douGh StRUctUre, inhiBItING it fRoM rIsinG.

ThErE are tWo coMMon SolutioNs. The tradItiONal mAnNeR, develoPed where obtaiNiNg wheat was TrAdiTionalLY ImpractiCal because of marginal groWIng condItiOns or SuppLy difficuLtiEs, uses DouGH acidiFicatiOn to iMpEde THE funcTIOn Of rYe Amylases. LoWERinG dougH ph, howEver, comPromises the use of reLAtiVely acid-intolEraNt SaCCHaRomYCeS CerEvISiaE-BAsed "baker's yeast". instead, the AdDItIon of naturALly AcIdic LacTobacilLus "soURdough" cUltures loWers bread PH, FaciLITatIng the growTh of an acId-toleranT Yeast STrAin, anD heLping gElAtiNize sTarcheS In tHe douGh matrIx. the bypRoducT oF this appRoach is lighter bread.

In arEas wheRe higH-glUten hard wHeaT Is rEadily avaIlabLe, the need fOr a ComPlex pOlyCUlturE of bACtEriA And yeAst cAN often be rEDuCed OR ReMoved by addiNG A LarGe proPorTIon of hArd wHeat flour to the rye FLour
 addition of coloring agen ts, and is  typi cal lyde nser  tha n bread made f r om w heat flour. It is high er in  f i bert ha n whi te brea d  a n d  is  o ft enda r ke r incol or andstronger i n f la vor.

Rye br e ad  was consi der ed a staplethr ough t he  Mi d dle A ges . Man y diff e rent t ypes of r ye grainh ave com e fr om n orth-central andw es t ern and easter n Euro pe su c h  as  Ge rmany, Aus tr ia, m o st of S w it z e r lan d , Scandinavia , Finland,E sto nia, L at via ,  Lithu ania,  P o lan d, Belarus,  Ukr aine, Rus sia, t h e Nethe r lands,Belgiu m,Fra nce, Cz ec h R ep u bli c  a ndi s a lso a sp ec ia lty i n th e c a nton  of  Val ais i n Switzerland . S eede d  Ry e bre ad is  als overycommon  in G er many, seeded wi th c araway se eds ,kno wn  in t h e US a s J ewi sh Ryebread.A rou nd 5 0 0AD, the Saxons [aGe r m an ic tribe ] sett l ed  i n  Britain  a ndintr o d ucedrye, wh ich waswell s u it ed  to its  t empera te  cl ima tes.Bioc hemist ry

Whil e rye and wheat areg enetically si m il a r  e n ough  to  interbreed  (re s ulti ng i n  h ybr i ds kn own a st ri t icale), their bioch em istrie s dif fer enough th at they af f e c t the br eadm a ki n g process. The  keyissue is d i fferingamyla ses, the  enzyme w h i ch break s s tar chdow n in to sugar. Whi l e  whe at  amylas esare gen era lly  no t h ea t-stableand thus  d ono taff ect s t ronger w he atgl ute n tha t  gives  whea t br ea di tsstructu r e, r ye a my la se r ema in s act ivea t s ubstant ially hig her temp er at ures. S ince rye glut en  (secalin)  i s n ot par t i cularlystrong, rye dough struc t ure isbas ed on  com plex poly sac charid es, includ ing ry e sta rc h a n d  pent o s an s.As  a result, a myl asesin  rye  flourcan break down dou g h s tructure, inh ibi ting i tfro m  r i sin g. 
Th e r e are two commo n solution s. Th e traditio n alma nner, d evelope d whe r e obtai ning whea t was tra di tion a l lyimpractica l becaus e of marg i nal g r ow ing c ond itions  o r s upply  diffi c ult ies,uses d ou gh aci dific at ion to i mpede the function of r ye amy lases . L owering d oug h  pH , however , co mpromisesthe  us e ofrel a tivel y ac i d- int o leran t Sa c charomyce s  c ere v i si ae-based "b a k e r's  yeas t". Instea d, t he addition of na t urally acidicLact o b aci llu s  "so ur dough" culture s l ow e r s breadpH , facilitat ing thegr o wth o f an a cid-to leranty e as t  strai n, a ndhelping g ela ti n ize sta rc he s  in th e do ug h matr ix. Th e  byp r o duct of this app roach i s lig h ter  brea d. 

In ar e as w here high- gluten hard  wheat  isreadi ly avai la ble, t hene ed for a c o mplex pol ycult ure ofba cter iaand ye astc a n oft en b ered uced or r e m ov e dby add inga lar ge  pro portion o f  hard wh eat flour t othe r ye flo u r
 addition_of coloring_agents, and is typically_denser than_bread_made from_wheat_flour. It is_higher in fiber_than white bread and_is often darker_in_color and stronger in flavor.

Rye bread was considered a staple through the Middle Ages._Many_different types_of_rye_grain have come from north-central_and western and eastern Europe_such as_Germany, Austria, most of Switzerland, Scandinavia, Finland, Estonia,_Latvia,_Lithuania, Poland, Belarus,_Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic and_is also a specialty in the_canton of Valais_in_Switzerland._Seeded Rye bread is_also very common in Germany, seeded_with caraway seeds, known in the_US as Jewish Rye bread. Around 500_AD, the Saxons [a Germanic tribe]_settled in Britain and introduced_rye, which_was well suited to its_temperate climates.

Biochemistry

While rye_and wheat_are genetically similar_enough to interbreed (resulting in hybrids_known as triticale),_their biochemistries differ enough that they_affect_the breadmaking process._The_key_issue is_differing amylases, the_enzyme_which breaks_starch_down into sugar. While wheat amylases_are_generally not heat-stable and thus do not_affect stronger wheat gluten_that_gives wheat bread its_structure, rye amylase remains active_at substantially higher temperatures. Since rye_gluten (secalin)_is not_particularly strong, rye dough structure is based on complex polysaccharides, including_rye starch and pentosans. As a_result, amylases in rye_flour can_break_down dough structure,_inhibiting_it from_rising.

There are two common solutions. The traditional_manner, developed_where obtaining wheat was traditionally impractical_because of marginal growing_conditions_or supply difficulties, uses dough acidification_to impede the function of rye_amylases. Lowering dough pH, however,_compromises_the_use of relatively acid-intolerant Saccharomyces_cerevisiae-based "baker's yeast". Instead, the addition_of naturally acidic_Lactobacillus "sourdough" cultures lowers bread pH, facilitating_the_growth of an acid-tolerant yeast strain,_and_helping gelatinize starches in the dough_matrix._The_byproduct of this approach is_lighter bread.

In areas where high-gluten hard_wheat is readily available, the need for a complex_polyculture of bacteria_and yeast can often be_reduced_or_removed by adding a large proportion of hard wheat flour_to the_rye flour