WHAT IS WHOLEMEAL RYE BREAD?
Along with wheat and barley, rye is one of the three types of grains that contain gluten. Wholemeal means that both the softer inner portion of the grain head (endosperm) and the harder protective outer layer are processed. Unlike wheat, rye is capable of surviving much colder climates. However it has a much more sour flavor then wheat making it a popular alcohol base in Eastern Europe and Russia. While wholemeal rye is a great source of fiber, it’s difficult to find outside of Scandinavia where dense, chewy breads are more socially accepted.
WHERE IS THE BEST WHOLEMEAL RYE BREAD MADE?
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
HOW SHOULD WHOLEMEAL RYE BREAD BE STORED?
The same as with other bread either at room temperature for a few days (3 to 5) or pre-portioned and then frozen for several months (wrapped to prevent moisture loss a.k.a. freezer-burn). While some people claim wrapping your wholemeal rye bread in aluminum foil allows you to refrigerate it, the moisture content of your specific recipe is the determining factor. In most cases you’ll both lose flavor when refrigerating it and encourage mold growth.
WHAT IS THE DIFFERENCE BETWEEN WHOLEMEAL, WHOLEWHEAT AND WHOLEGRAIN?
There isn’t any. All 3 terms refer to the same thing, bread that is made from unrefined flour. Wholemeal however is a British term whereas wholewheat and wholegrain are American expressions. However be careful when it comes to multigrain breads. “Multi” just means more then one type of grain was used, not if or how it was refined.