Food trend in 2021: Rye bread
Bread made with rye grain is the trend for 2021.
Rye bread has its origins in Roman times, when it was still considered food for the poor. Not expensive, yet very nutritious. Today, every well-stocked bakery has a rye bread in the range, as many bakers are refocusing on traditional grains and original grain varieties. The choice for authentic, traditionally produced baking products, inherent to the Slow Food philosophy, not only ensures more quality and taste, it also contributes to better protection of the environment.
History
In the early modern era, rye was long seen as a grain for the rural population, while wheat was previously seen as a commodity for the cities. Due to the high gluten content of wheat, it mainly served as a basis for bread rolls, croissants and pretzels. The disadvantage of these baked goods was their short shelf life. Since bread was only baked once a week in the countryside, rye grain was used, which, with the help of sourdough fermentation, yielded a longer aroma and freshness. It was not until the end of the 19th century that rye began to make its way to the cities, where it was appreciated for its firm consistency, slightly tart taste and longer satiety.
Today
Today rye bread is available in every bakery or supermarket. Precisely because the future of food lies in diversity. Climate change has led many growers to turn to old, regionally grown grain varieties that are more drought resistant than wheat. This also makes them less dependent on any critical global harvests.
In addition, consumers increasingly value traditional food products, made from selected ingredients and sustainable production. The more "authentic" ingredients, the better. And the health trend also plays a role there. Organic products are becoming increasingly important, and the original craft is appreciated again.
With just a few ingredients, delicious rye breads can be baked, which contain valuable nutrients. The many fibers provide precious energy.
Tips for preparation
When preparing rye bread, it is necessary to pay attention to several things. Acidification of rye bread dough is still essential. Over the years, rye flour has changed significantly in their enzyme activity, and not always for the better. Therefore, acidification is recommended to prevent the bread from staling faster. The use of sourdough not only provides the structure of a typical rye bread, it also ensures a significant and biological extension of shelf life and freshness. Another important tip: Rye bread and mixed rye bread should be baked 'hot'. In concrete terms, this means: starting with a high initial temperature (250 ° C to 280 ° C) and lowering it to about 210 ° C after a few minutes. In this way, a crispy crust is achieved, which enhances the aroma and taste and makes the bread even better. The rule of thumb is: one hour of baking time per kilo of bread.
Our supplier Böcker has the ideal starter sourdough in the range to reduce the use of baker's yeast. These Böcker starter products are suitable for all types of sourdough processes and guarantee the typical sourdough bread taste.