Rye smiles: 2-15 November
Join Rosehip + Rye, Karaway Bakery and the Real Bread Campaign for a season celebrating secale.
From 2 – 15 November 2020, rye lovers (and the rye curious) are invited to tuck into a virtual feast of the grain whose popularity continues in other parts of Europe and is once again rising in Britain.
Eastern European food explorers Rosehip + Rye, rye bread specialists Karaway Bakery and the Real Bread Campaign have joined forces to encourage people give rye some much-needed love and help put it back in its rightful place in many more bread bins across the land!
Get involved
Join in by:
- Baking rye bread and posting photos on social media - even better if you’re in the picture wearing a rye smile!
- Sharing why you love rye bread - maybe it's simply taste, or perhaps being able to enjoy it when you can't eat other types of bread, or maybe your reasons include childhood memories.
...and if you bake Real Bread for sale, why not add (or highlight) a rye loaf.
Please tag us:
@RosehipAndRye
@KarawayBakery
@RealBreadCampaign (@RealBread on Twitter)
Then add #RyeLove #RealBread and any other relevant hashtags (including #sourdough when applicable)
Recipes
Here are just a handful of free recipes to get you started.
- Simple sourdough starter and care guide
- Seçkin Işik's 100% rye sourdough
- Lily McCann's Borodinsk-ish
- Rosehip + Rye’s kartoshka truffles
- Karaway Bakery's seeded sourdough rye bread
Articles
- The rye-searcher by Laura Valli
- Rye revival by Ugne Grevyte
- Searching for the bread of Borodino by Lily McCann
- To the honour of (rye) bread by Tatania Shrimpton
- Scandinavian Real Bread: Nordic, but nice by Signe Johansen
- Thin and crisp and even by Signe Johansen
- The Swedish things in life by Dan Brown
- Cut some rug (brød) by Trine Hahnemann
Watch the recording of a webinar featuring food writer Olia Hercules, Karaway Bakery founder Nadia Gencas and WSU Bread Lab researcher Laura Valli.
Rye now?
Despite rye being one of the main crops grown in the UK until the Middle Ages, and rye flour forming part of many sourdough loaves (before, during and beyond lockdown) it remains largely under-appreciated in modern day Britain.
Climate resilient, high in fibre, nutritious and delicious, rye is the heritage grain that’s now set to become a crop of the future. Still extremely popular in northern and eastern Europe, rye is set to go global, with the UN even considering making 2025 to be the International Year of Rye.
Published Tuesday 27 October 2020
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
