New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, a go-to website for easy, healthy, grain-free, Paleo recipes, in 2006. Love your website and just added your new book to my Amazon Wish list. Buy the New York Times Best Seller.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. New York: Random House, 2003, ISBN 978-0-8129-6967-2. I have been experimenting lately with sourdough rye bread to make Russian Kvass, and while it works well for that purpose, it makes a very dense loaf. To produce any rye bread with acceptable volume, not more than 20 percent dark rye flour, 30 percent medium rye flour, and 40 percent light rye flour can be used in the formula. Issac Sander called me from New York and ask me if I would be willing to try his Omega Power bread. You should test the Paleo bread they make (Julian Bakery).
– Perfect for those days when you crave a heaping sammie from the deli, this Paleo bread uses flaxmeal and caraway seeds to re-create the savory scent of a rye.