Rye began life as a weed that invaded and contaminated wheat fields, but it has proved itself a most useful citizen of the vegetable kingdom - R. W. Apple Jr.


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Rye, a Grain With Ancient Roots, Is Rising Again

Any adventurous eater who has wandered into the woods of modern Nordic cuisine has probably tripped over a loaf of rye bread. There is wonderfully chewy rugbrod at Great Northern Food Hall in Grand Central Terminal, spice-scented Swedish limpa at Plaj in San Francisco, and darkly rugged toast at Bachelor Farmer in Minneapolis.

But none of it is the rye bread that most Americans know. Unlike a smooth, ivory-crumbed, faintly tangy loaf — the bread that clasps the ideal pastrami sandwich together — rye breads from Scandinavia and other parts of Northern Europe are bumpy, nutty and fragrant. They can be as dark as chocolate cake and as spicy as gingerbread. They are often powerfully sour…

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Last Updated : Thursday, April 15, 2021