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  2. Rye bread - Wikipedia

    en.wikipedia.org/wiki/Rye_bread

    Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The ...

  3. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Rye Flour. Milled from rye kernels, a cousin of wheat, rye flour has a lower protein content than standard all-purpose flour. Less gluten means a denser loaf; rye flour also adds a distinctive ...

  4. 50 of the world’s best breads - AOL

    www.aol.com/50-world-best-breads-144757810.html

    The simmering, geothermal heat that powers Iceland’s geysers, hot springs and steam vents also provides a natural oven for this slow-baked Icelandic rye bread. Made with dark rye flour, the ...

  5. Kommissbrot - Wikipedia

    en.wikipedia.org/wiki/Kommissbrot

    Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life. [3]

  6. List of breads - Wikipedia

    en.wikipedia.org/wiki/List_of_breads

    Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor. Jewish rye bread is popular in Ashkenazi Jewish cuisine, and topped with caraway. In Germany, breads with a mixture of rye and other grains is a Mischbrot.

  7. Borodinsky bread - Wikipedia

    en.wikipedia.org/wiki/Borodinsky_bread

    Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...

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