What do they have in common? micoula Valdostana and the Barbaria Piedmontese, the brazzadela valtellinese and lo schüttelbrot South Tyrol? They are made from Rye flour, a cereal that loves the cold and that for this reason has been cultivated for centuries quote (it is the most widespread graminacea above a thousand meters above sea level) and in all the areas from wet climates is hard, starting from Central and Eastern Europe. In Italy, rye is grown inalpine arch, where, from Piedmont toSouth Tyrol, is used to prepare dark breads, consistent and aromatic. It is not difficult to buy them even in the city, near the bakeries more supplied and also in supermarkets and discount. Indeed, today they are more widespread than in the past and this has been good for the Rye bread. In fact the sales they are growing up all over Italy. But how did this dark bread e "Massive" to conquer the Italians? Which is also about the "Nordic diet"?

Rye-based breads
Pasta and dark crust, crumb consistent and wet, taste acidulous and inviting scent: rye bread really is "other" compared to michetta, to the flavored breads or to baguette. For appearance and taste, it refers to a world more rustic is simple. And this is precisely his first point of power: refers to the naturalness, to the idea of ​​genuine bread e homemade. An image that is reinforced by frequent recourse to spice with aromatic herbs and seeds (as fenugreek, cumin or seeds of fennel), which emphasize its profile aromatic. If then we add the fact that, unlike the most bread widespread, lasts a long time, without rancid or harden, and that is an important food in the "Nordic diet", considered as beneficial as the Mediterranean ones, then the game is done. And it is not difficult to understand how it is won the shopping cart of the expenditure of a growing number of Italian.

The many forms of rye bread
In caryopsis of grains brown or greyish of rye there are gods polysaccharides (the pentosani), which, being a lot viscous, which bind e maintain thewater during the preparation of the bread dough and along the whole cooking. In practice, they do what the gluten in wheat, but alone they are difficult from make bread. For this you can find both breads made only with Rye flour, but above all bread where it comes from shuffle with flour wheat you hate spelled. Like those of wheat, also the flours of rye are classified according to color which reflects the degree of sifting: They are divided into ax, white and medium (o semi-white). During processing, they are kneaded with a part of pasta sour and water and a pinch of salt, and the dough is worked a long. When the volume is doubled, another is added flour and water, and then he gives it to him desired shape, generally cassette. But in northern Europe the most widespread forms are those round, as happens in the large ones crackers Swedish and in pumpernickel German, which can rise from 18 to 36 hours.

Eye for shopping
There are two versions of rye bread: one is that soft, in common use, and the other is that biscottata, whose loaves are also preserved for one year is half. In both cases it is difficult to use only rye flour: already in the traditional bread the habit was that of mix with a small amount (about 2%) of wheat flour, indispensable for raise up the content of gluten and make it more so easily bread-making. Today, however, the tendency is to put more flour from Wheat or other cereals that of rye: better, then, check their list of ingredients percentages. One thing is the "Rye bread", where the flour of this graminace also reaches the 70% of the ingredients, and another the "Rye bread" where it can also be only the 20% of the ingredients. Rye bread tough to long and this is why it is included in the category of substitute some bread. But, once open there package, should be consumed within one week. If longer times are expected, it should be kept in the refrigerator.

Ever tried with salami?
Rye bread is an important element of the mountain cuisine. It accompanies with cheeses of character e cured meat smoked (starting from speck), and complete the soups winter vegetables, of potatoes, of cabbage or vegetables. The easiest (and perhaps tastiest) way to appreciate it is to cover it with a thin veil of butter and accompany it with Felino salami or ham of San Daniele. But it goes well with all the foods from the strong taste, like aged cheeses and smoked fish. And it also becomes an added value served to accompany shellfish is clams or a very fresh one carpaccio of meat. Rye bread can also become one satiating snack and tasty: just lightly toast a couple of slices and then season with a few drops of extra virgin olive oil of olive, aromatic herbs, Cherry tomatoes or grilled vegetables to taste.

Good for many, but not for everyone
The rye bread is with rye less carbohydrates (45.4% against 66% of white bread) and more vitamins of the group B. It is also excellent source of fibers (it contains a third more than white bread). Moreover, with his dense crumb (because rich in water) and the flavor which remembers the walnuts, it's a lot filling. But the dry one is also easy from digest, and therefore has a minor impact on metabolism from sugars: its glycemic index is equal to 39 against the 96 some bread whole wheat and the 100 some bread White. And also in terms of energy it is promoted (219 calories per 100 grams). But the bread of rye it contains a lot of sodium (580 mg) and so be careful if yes suffer of high blood pressure or water retention. Furthermore, the high tenor in soluble fibers can cause a irritant effect in case of intestinal inflammation and on those suffering from irritable colon, disease of Crohn or diverticulitis.

Manuela Soressi
Photo by Wesual Click on Unsplash
December 2018