Red Wine Grape Variety Rye Bread
by Yuanyuan baby
Favorite
Difficulty
Easy
Time
30m
Serving
2
Today I made a black rye bread grown with red wine grapes. Rye is good friends with wheat and barley. It is said that its ancestors were weeds that grew near wheat and barley, and were cultivated when they were harvested together with wheat. It has strong vitality and can grow in cold winter and dry places. The production area is mainly in Central and Eastern Europe, and it is mostly used for making bread, making wine or making feed.
Rye bread is a type of bread made from rye flour, which is common in Northern and Eastern Europe. Compared with white bread, rye bread is darker in color and contains more dietary fiber and iron. Rye bread originally originated in Germany, but there are a variety of rye grown all over Europe; rye bread is the most important bread variety in Finland, Denmark, Russia, Latvia, Lithuania, Estonia, Poland and Slovakia. In the 6th century AD, rye bread was introduced to Britain by the Danes.
In order to obtain bread that meets the quality requirements, some high-gluten wheat flour must be added to the rye flour. If only rye flour is used, a firm network structure cannot be formed. Of course, the dough will not ferment and swell, and the bread product will become hard and the fermentation will not be thorough, so it is difficult to digest, and the taste is not good. The higher the rye content, the looser the bread texture and the more difficult it is to ferment and expand. But rye flour is rich in fiber and has stronger water absorption than wheat flour. The dough is easy to stick and the bread tastes moist. Rye bread has a unique aroma, a thick texture and a chewy texture. The special sourness is also a characteristic of rye bread. In addition to its own characteristics, it is also due to the use of sour noodles for fermentation. The higher the amount of sour noodles, the stronger the sourness of the bread. The color of rye bread,
Rye bread is a type of bread made from rye flour, which is common in Northern and Eastern Europe. Compared with white bread, rye bread is darker in color and contains more dietary fiber and iron. Rye bread originally originated in Germany, but there are a variety of rye grown all over Europe; rye bread is the most important bread variety in Finland, Denmark, Russia, Latvia, Lithuania, Estonia, Poland and Slovakia. In the 6th century AD, rye bread was introduced to Britain by the Danes.
In order to obtain bread that meets the quality requirements, some high-gluten wheat flour must be added to the rye flour. If only rye flour is used, a firm network structure cannot be formed. Of course, the dough will not ferment and swell, and the bread product will become hard and the fermentation will not be thorough, so it is difficult to digest, and the taste is not good. The higher the rye content, the looser the bread texture and the more difficult it is to ferment and expand. But rye flour is rich in fiber and has stronger water absorption than wheat flour. The dough is easy to stick and the bread tastes moist. Rye bread has a unique aroma, a thick texture and a chewy texture. The special sourness is also a characteristic of rye bread. In addition to its own characteristics, it is also due to the use of sour noodles for fermentation. The higher the amount of sour noodles, the stronger the sourness of the bread. The color of rye bread,
