Rye is a grain that is similar to wheat but darker in colour, and has an earthier taste with a denser texture. This grain has a high tolerance for growing in cold climates and originally grew hidden in wheat fields as a common weed.
When ground from a grain into flour to make bread, rye boasts many health benefits. Rye bread is rich in fibre, contains less gluten than white bread (which makes it better for people sensitive to gluten) and contains an abundance of nutrients. These vitamins and minerals include magnesium, iron, phosphorus, zinc and potassium, as well as antioxidants.
Although rye bread is widely consumed in Europe, the rustic bread is gaining traction in Australia due to its health benefits and delicious flavour.
Honouring knowledge and tradition
“Rye bread, to me, is a 100 per cent rye, wholegrain, dark, dense and heavy bread with a moist inside (because of the way we cook it),” reveals Ket Baker founder and owner, Miek Paulus. “It is delicious with savoury toppings. Butter, smashed avo and poached eggs just got a fourth dimension of enjoyment! It’s a bread where you eat only thin slices of it and that keeps for over two weeks if stored well,” continues Paulus. Belgian-born and French-trained, the artisan baker lives on Victoria’s Bellarine Peninsula with her family, where she has been making 100 per cent sourdough croissants, breads and smallbatch pastries from her rustic, sustainable shed bakery since 2016. Lauded as “an artisan bakery with a big heart”, Paulus is passionate about making delicious and nutritious bread “that you’ll love and that will love you (and your guts) back”.
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Esta historia es de la edición Issue #35 de Eat Well.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.