Rye Bread

bring me smoked gouda!

I am eating egg mayo and tomato on rye bread.

Now usually I eat rye bread with cheese and mustard (especially swiss cheese or Emmenthal) but the tomatoes set it off so nicely.

My favorite bread in the world. Maybe my favorite thing to eat in the world. With a loaf of rye in the house, I don't need much more to sustain myself for days (though cream cheese helps).

Visually, there's nothing better than the pump-rye marble bread.

Also good are those super-dense thin sliced German-style ryes and pumps. So heavy and moist—like the bread equivalent of fudge.

Yes, Pumpernickel also falls under the remit of this thread.

YUMpernickel, methinks!

Swhirly bread? Oh yes.

http://bio-math10.biology.kyushu-u.ac.jp/~schlicht/bread.jpeg

Oh god, swirlier bread. WANT.

http://www.porkcracklins.net/images/2005_0221_1.jpg

Sourdough, rye with seeds and spices, yum,

That's a damn fine-looking loaf, upthread there.
The store here has those dense-blocks (what are they properly called?) with whole rye berries in them, and mixed-grain ones too. One loaf could keep you alive for an entire Appalachian Trail hike.

Close-up for the money shot of that dense, rich grain...

http://images.jupiterimages.com/common/detail/50/57/23355750.jpg

Though I was just reading an interesting article online about how you have to add salt and/or acids otherwise cavities form and the bread turns into a doorstop.

I thought this was a sausage when I first looked at it! No! It's bread!

http://www.latviaphoto.com/images/layvian_light_rye_bread.jpg

http://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Pumpernickel.jpg/759px-Pumpernickel.jpg

a slice of German Pumpernickel

I'm not a big bread fan, but Rye bread just makes my mouth water.

(Though watch out if the ergot gets into it, weeeee!)

Load that pumpernickel up with quark and pickles and smoked fish please.

Pumpernickel and pickles, oh yes, the old days when we used to hit Katz's Deli after rehearsal.

Obviously, I didn't go in for the salted meats, but still.

Can I say that some of the breads on this thread aren't real rye bread, rather than white bread with some rye added. Proper rye bread is dark, like the one in the second pic Kate posted.

In Finland rye bread is probably the most common bread around, and one of the culture shocks we face in foreign countries is that rye bread is usually quite hard to find.

There have even been some TV ads where the relatives of a expatriot Finn mail him some proper rye bread to a foreign country.

Finnish rye is fantastic, I am a big fan of the one that comes in a ring. (also off the little karelian rice pastries you eat with egg butter, nothing to do with rye but they are very tasty)

Ah, the last smoked bluefish I bought was a disappointment. I like it smoked somewhat dry, and this was decidedly wet. But GOOD smoked bluefish with a glop of wasabi mustard and a squeeze of lime would be quite lovely on the pump.

Actually, according to googling, Rye can be light or dark in colour depending on the preparation of the flour. That really really dark colour is achieved through the addition of molasses.

Wiki on pump says the addition of molasses for color is an American development.

A lot of the finnish rye's are quite sweet. Tuomas, how do they sweeten them?

Maybe, but the bread in your first pic is definitely made of white flour with maybe some rye added. No rye bread I've ever seen looks like that.

(xx-post)

Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet dark chocolate coffee flavor, and earthy aroma. Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250°F or 120°C) steam-filled oven. The bread is usually baked in long narrow pans that include a lid. Like the French pain de mie Westphalian pumpernickel has little or no crust.
A separate pumpernickel bread tradition has grown up in America. The American pumpernickel loaf approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents...

I think it's molasses, Ed. The sweetened bread is called "limppu".

Yeah, the colour on the first one looks off, but since we can't see inside it... it could be dusted with white flour.

The second one, to me, looks like the proper natural colour for rye bread.

Yeah, that's what common rye bread looks like in here.

Actually, it's hard to tell colours on this monitor, but that first one probably sourdough with some rye and caraway seeds. Oh well. I bet it's still tasty.

I managed to bust my last toaster with a slice of the thin German rye bread.

I sometimes order a ham on rye sandwich at my cafteria and think of Hank Chinaski.

I grew up eating rye bread from here

Can I say that some of the breads on this thread aren't real rye bread, rather than white bread with some rye added

Fuck that noise. New York rye bread is indeed a mix of white and rye flours, and it is a beautiful thing. I'll take that any day and twice on sundays (cream cheese and lox in the morning, pastrami for lunch) over the dark dark heavy stuff (which I do love, just nowhere in the same realm).

DOWN WITH RYE ROCKISTS!

yeah light rye all the way - but i was spoiled by awesome awesome polish rye - crusty outside, soft flavourful inside - several years ago in poland, and so polish rye from a polish bakery/deli is now the only way

(i really dislike caraway for some reason! way to mess with perfectly fine bread, caraway, with your weird soapy field taste blargh)

You bad people, you have me craving for pumpernickel and I still have an hour to go in the office!

rye has always been my favorite bread

tho i fucking love sourdough

jewish corn rye, motherfuckers, WITH caraway seeds thank you

the bread here is just insane

http://www.langersdeli.com/

jbr otm on the corn rye it's been so long since I've had that stuff but man

yes rye bread is great, thanks for the thread!

FUCK YOU, CARAWAY SEEDS!

(sorry, Jewish heritage!)

caraway seeds are brilliant. i cook with them a lot -- they're great for reducing sulfuricness (e.g. cabbage) and gaminess (e.g. lamb).

i have had a few things in which the caraway seed content was acceptable

i think you should start a thread about caraway seeds and it can fight with the poppyseed thread for seed supremacy

dudes, i don't mean to hijack the rye bread thread, but i thought i should share what wikipedia says about PUMPERNICKEL bread:

The Philologist Johann Christoph Adelung states about the Germanic origin of the word, in the vernacular, Pumpen was a New High German synonym for being flatulent, a word similar in meaning to the English "fart", and "Nickel" was a form of the name Nicholas, an appellation commonly associated with a goblin or devil (e.g., "Old Nick", a familiar name for Satan). Hence, pumpernickel is described as the "devil's fart",

http://en.wikipedia.org/wiki/Pumpernickel

i have "everything jewish rye" - it has everything on it, like the bagels

it's really nice!

At first I thought that said "hate" and I was like "OMG surm, that sounds like one of the LAST things you would hate". I still can't get into rye bread. It's the seeds.

you know, i used to hate seeds and oats and stuff in bread, but now i find it so cool. i mean sure once in a while u need just a plain bread, but come on, let's keep it interesting here

Oh, I LOVE seeds in general. And oats! It's just caraway specifically. It reminds me of dill or something, and I hate dill. I like pretty much all spices/seeds except for caraway/dill and anise/fennel/cardamom

one of my favourite weekend rituals is buying a rye loaf from this great organic bakery just round the corner from my flat:

http://www.tapabakehouse.com/

Although surm, at my Whole Foods they've started selling pretzel baguettes and pretzel buns, which are exactly what they sound like (baguettes and rolls made out of pretzel dough). They are so dense and velvety and doughy and AMAZING. You would go crazy for them, I bet.

omg i would

(i really dislike caraway for some reason! way to mess with perfectly fine bread, caraway, with your weird soapy field taste blargh)

OOOOOOTTTTTTTMMMMMMM!!!!!!

I miss pumpernickel but I hate caraway so much that it's too much disappointment to try yet another loaf of beautiful brown bread and find it inedible.

I wish I liked rye better but it just tastes odd to me.

What Ward Fowler said (though we more often eat Tapa's baguettes and get through a few each week).

luvvvv caraway seeds! just had an everything bagel with them. throw your unwanted seeds at me, i will eat them.

yea i like all those seeds u guys hate . . . differences make the world go round