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Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the yea
The best-known species of the genus is the cultivated rye, S. cereale, which is grown as a grain and forage crop. Wild and weedy rye species help provide a huge gene pool that can be used for improvement of the cultivated rye. [1] The genus Secale includes the cultivated rye and four to eleven wild species depending on the species criteria used.
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
These are the 50 best breads around the world. ... a natural oven for this slow-baked Icelandic rye bread. Made with dark rye flour, the dough is enclosed in a metal pot before it’s buried in ...
Mix all the ingredients together and knead for about 10 minutes (I used a machine for this). Role into 25-30 balls and flatten. Place on baking paper (on a baking tray).
Chernozem (/ ˈ tʃ ɜːr n ə z ɛ m / CHUR-nə-zem), [a] also called black soil, regur soil or black cotton soil, is a black-colored soil containing a high percentage of humus [3] (4% to 16%) and high percentages of phosphorus and ammonia compounds. [4] Chernozem is very fertile soil and can produce high agricultural yields with its high ...
Best: Dave's Killer Bread 21 Whole Grains and Seeds Thin-Sliced. Dave’s Killer Bread. Nutrition (Per 1-slice serving): Calories: 110 Fat: 1.5 g (Saturated fat: 0 g) Sodium: 170 mg
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ]) is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked.