Rye bread takes the air...
These rye breads with a high proportion of rye flour and grains are not to everyone’s taste. They are however, enormously popular in Germany and other northern European countries, but I suspect have a relatively small fanbase in England where tastes run to stoneground wholemeal wheat and malted granary loaves, rather than to rye and sourdough when people want a brown bread. The idea that brown bread and in particular wholemeal wheat is ‘good for you’ has been studiously promoted over the years here, but rye is rare in the English diet, apart from in Ryvita crackers!
Zeb Bakes 