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Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') 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.
Freshly consumed rye bread is thick, while bread stored for an extended period becomes thin. Traditional rye bread shapes vary, with large, round, and thick bread being the most common. In Karelia and Savo, this type of soft rye bread, often referred to simply as leipä (bread) or musta leipä (black bread), was a weekly staple. Other regional ...
The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...
Baking bread in the hot sand at Laugarvatn. Rúgbrauð (Icelandic pronunciation: [ˈruː(ɣ)ˌprœyːθ], lit. ' rye bread ') is an Icelandic straight rye bread.It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœyːθ] or "hot-spring-bread".
Rye bread contains a large amount of fiber, a wide variety of bioactive compounds, and a small amount of fat. [24] Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. [25]
Schneider Brot is an Austrian company which makes whole grain rye bread. [1] It is headquartered in Raab, Austria. [2] Its bread is cooked "at very low temperature", and uses no preservatives. [3] It has been called "the very best rye bread" by The Daily Telegraph. [1]
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [18] Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as ...
The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. [15] [16] [17] In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing.
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