High on Rye

100% rye breads are very common in the north of Europe, but not so much here in Portugal. If you are used to soft, airy wheat loaves, you will have to open yourself to a tottaly different bread experience in order to appreciate this loaf. Rye breads are moist and firm, dense and chewy. They beg to be cut into thin slices and topped with a thick piece of butter. So thick that you would be able to see your teeth marks evenly deep through both butter and bread. In Danish they even have a word for this: tandsmør, or "tooth butter". Rye breads have a distinct deep and complex flavour. They are both sweet and acidic. They have malt and chocolate notes, some tart tang and rich umami. On top of that, rye loaves are a great source of fibre, which is linked to increased gut health.

 

Everyday Rye

There are endless possibilities for pairing a rye loaf. You can simply toast it and spread some butter or marmelade on top. You can serve it with eggs, avocado, smoked salmon or asparagus. You can make open-faced sandwiches topped with anything from pickled fish, to cheese, and even raw beef. You can even crumble it, toast it in butter until crispy, and use it to top all kinds of things such as salads, mashed potatoes, soups etc.

 

Wheat Free.

This loaf can be a solution for those with sensitivity to wheat. Rye contains secalin, a gluten protein, so it is not gluten-free and should not be eaten by celiacs. However, its gluten levels are much lower than those in modern wheat, and secalin works in different ways, chemically and physically, from the gluten proteins of wheat. That is why most people can digest rye breads without any side effects.