Of all the cereals available on the market, rye arouses curiosity because it has distinctive characteristics that set it apart from the others.<\/p>\n
Contents<\/strong><\/p>\n Whilst in previous years, in Italy, rye was not consumed very frequently \u2013 or, at any rate, was reserved solely for the poorest social classes \u2013 nowadays, on the other hand, rye is being used more and more, particularly in the form of flour, for the production of the well-known \u201cblack bread\u201d, a leavened bread that forms the basis of traditional cuisine in Northern European countries.<\/p>\n Of all the cereals available on the market, rye arouses curiosity because it has distinctive characteristics that set it apart from the others.<\/p>\n Rye and wheat belong to the same family, the Poaceae, but rye, unlike wheat, has only one minor \u201cflaw\u201d, if it can be called that. That is to say, it possesses different technological properties in terms of gluten. The protein complex found in rye is less tenacious than that of wheat. Bread-making is also hampered by the high fibre content, which tends to absorb large quantities of water, thereby preventing the gluten network from swelling properly. The result is a crumb with a very dense, compact, dark and water-rich texture.<\/p>\n However, for bread with a more satisfying rise, the secret lies in combining rye flour with sourdough starter, so as to achieve a dough that is more voluminous than that of traditional black bread, whilst still preserving the grain\u2019s natural properties, resulting in bread with a tangy flavour, an inviting aroma and a distinctive colour.<\/p>\n Sourdough also helps to extend the shelf life of the finished product.<\/p>\n Rye bread, made using sourdough starter, is much appreciated because its characteristics evoke a traditional, authentic and home-baked product. In the mountainous regions where it originates, it is customary to enjoy it alongside typical local produce: mature and fresh cheeses, sausages or smoked cured meats such as speck. It is also excellent with a thin layer of butter or turned into small, crispy croutons to dip into hot winter soups.<\/p>\n Valued primarily for its many nutritional benefits, rye is in fact rich in:<\/p>\n The high fibre content has a significant beneficial effect on our bodies: it increases the feeling of fullness and has a prebiotic effect on the gut microbiota; whilst the low glycaemic index helps to keep blood sugar levels under control.<\/p>\n Rye also contains minerals and vitamins \u2013 valuable allies for our wellbeing \u2013 such as sodium, potassium, calcium and iodine, as well as good amounts of iron and folic acid, and B vitamins; the nutrients specific to this cereal are found mainly in the germ and the bran.<\/p>\n As well as having significant nutritional properties, rye is distinctive because it is grown in locations that are unusual compared to other cereals. In Italy, rye fields are found in the mountains, at high altitudes of over 1,000 metres, in Piedmont, Trentino and Lombardy. This cereal is, in fact, resistant to low temperatures and is able to adapt even to poor, sandy or highly acidic soils. Furthermore, rye cultivation protects the soil from erosion and enriches it with nitrogen, potassium and other important organic substances that help nourish the soil.<\/p>\n\n
Introduction<\/h2>\n
Rye flour: the secret to making it suitable for bread-making<\/h2>\n
A cereal with excellent nutritional properties<\/h2>\n
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