'Eggs on Rye' anyone?

Rye was introduced to Great Britain some 1500 years ago, by the Danes and the Saxons and soon became a staple in the diet. Rye is well suited to the colder northern climate, and is still an important part of the diet in several countries, although – much as it ought to be – not in the UK.

Rye bread itself originated in Germany, and a well known variety is Pumpernickel, but I am using a Norwegian recipe which I have adapted to suit my needs.
Rye gluten is not as elastic as wheat gluten, and holds less gas during the proving/rising process. This means that bread made with rye flour is denser than bread made with wheat. For a lighter variety, some wheat flour is usually added, but I used a gluten free white bread flour.
Rye flour retains a large amount of nutrients, which cannot be said of refined wheat flour.

Norwegian Rye Bread with a Difference

2 1/2 tsp dried yeast
1 2/3 cup gluten free bread flour
1 3/4 cup rye flour
5 dessert spoons mixed grain or gluten free muesli with various seeds and nuts
2 2/3 tsp caraway seeds
1/3 tsp salt
2 1/2 tbsp margarine/butter
3 dessert spoons treacle
1 cup warm water (115 degrees)
1 egg.

All ingredients except water must be at room temperature. Add
ingredients into the bread machine as listed. I melted margarine, then added treacle and poured this in, followed by the egg mixed in the water, then all the dry ingredients – which I had first mixed together in the mixing bowl.
My bread machine is a Morphy Richards, and I selected setting 5, which is for a large wholemeal loaf, but suits this recipe best. It takes 4 hours 30 mins, but the first 30 minutes is standing time, allowing the flour to take up the liquid ingredients. Two minutes after the actual process has started – so after 32 minutes, open the lid and using a spatula loosen the mix from the sides, then close lid and leave till baked.
Cool slightly, then turn out to cool.


Did you know… that a common saying in modern day Alaska is ‘eggs on rye’? It is supposedly an expression they use when something tastes extra nice.

…and did you know... that eating foods high in insoluble fibre – as rye is – can aid in the prevention of gallstones forming (in women)? (According to American Journal of gastroenterology.) It also aids weight-loss, as it’s water-binding and so make you feel full very quickly. I can attest to the latter. I can only eat one slice at a time.
It is also helpful in maintaining good overall health, preventing heart disease, some cancers etc. In short, it’s very good for you. Lately it has also been discovered that the gluten in Rye, since it is so different to that in wheat, should not be lumped in with the foods to avoid if you have gluten intolerance. Even coeliac sufferers should be able to eat it, but should first ask their doctor, as some might not.

Wheat is the main gluten culprit and there’s more and more evidence, apparently, to show that other grains do not affect people in the same way.

I wonder whether the wheat problem has arisen because of the kind of wheat that is grown. In Scandinavia a soft grain is grown, producing a harder bread – and in Great Britain, and elsewhere, a hard grain is grown, producing soft bread. It sounds back to front, but I remember reading about this when I first encountered problems with eating bread.


Tip: Substitute some rye flour for wheat flour in your favourite baking, whether it be bread or muffins, cup cakes or pancakes.