The market · Grains and flours · Northern and Central Europe
Rye flour
Flour milled from rye — grey, earthy and faintly sour, and weak in gluten. The flour of Nordic and Polish breads.
earthy · malty
What to do with it
Nordic and Baltic ryeRye sourdoughA dense, dark, sour loaf of all rye, leavened with sourdough and left a day before cutting.1 version hereNordic and Baltic ryeKarjalanpiirakkaSmall open pies of thin, crimped rye crust filled with rice porridge, baked hot and eaten warm with egg butter.No one here has made it yetKinds
- Light
- Sifted; for milder breads and the starter for żurek.
- Dark and wholemeal
- Whole grain; for dense, dark loaves.
Goes with
Knowing it
- Where to buy
- Polish shops and small mills.
- Worth knowing
- Rye dough is sticky and won't knead like wheat — mix it, wet your hands or a spatula, and shape it. It bakes best with sourdough's acid.
Kitchens that keep it in
PolandPolishCold-climate cooking of grains, potatoes, dairy and ferments — sour things, soured things, and dumplings for every occasion.10 classics · 1 cooked hereScandinavia, Finland, the Baltics and northern GermanyNordic and Baltic ryeWhere rye grows better than wheat, bread is dark, dense, sour and made to last — the base of the open sandwich and the everyday table.9 classics · 1 cooked here