Scandinavians A WHOLE GRAIN EATING POPULARITY

Whole grain bread is a staple in Scandinavian homes and for good reason. Whole grains are packed with fiber, vitamins, and minerals, which are important for maintaining good health. Whole grains are now considered the single most important dietary factor in preventing ill health*.

Consuming whole grains regularly can help regulate bowel movements, lower cholesterol, and reduce the risk of heart disease, diabetes, and certain types of cancer. In addition, whole grains are minimally processed and require less energy and resources to produce, making them a sustainable and environmentally friendly food choice.

Unlike refined grains, which have been stripped of their nutritious bran and germ, whole grains contain the entire grain kernel, including the bran, germ, and endosperm. This means that they are rich in fiber, vitamins, minerals, and other essential nutrients that are important for maintaining optimal health. That’s why Scandinavians opt for whole grain bread as a healthier and more sustainable alternative to refined bread.

*Brödinstitutet Sweden 2023

OF ”RÅGER” WHOLE GRAIN RYE BREAD

Water 1100 g

Whole grain wheat flour 800 g

Bakels Råger (rye bread) 500 g

Wheat flour Extra 500 g

Black Syrup 100 g

Bakels Dry Yeast 15 g

Bakels Lecicool 30 g

Bakels Lecimax 2000 20 g

Mixing time: 10 minutes on low speed, 2 minutes on high speed.

Resting time: 20 minutes.

Divide the dough into desired weight.

Proving time: 60 minutes.

Steam: 8 seconds.

Starting temperature: 240°C.

Baking temperature: 190°C.

Baking time: 30 minutes for free standing loafs, inserted 40-45 minutes.

SEE MORE HEALTHY WHOLE GRAIN BREAD RECIPES HERE.

Rye Bread

Scandinavian bread with full-bodied taste and character

Rye bread has a long-standing history of popularity in Scandinavia. In fact, rye is a staple crop in many parts of the region, and it has been a vital part of Scandinavian cuisine for centuries. The cold climate and short growing season in the north of Europe make it challenging to grow other grains, which is one of the reasons why rye has become such an essential part of the Nordic diet.

In Scandinavia, rye bread is not just a dietary staple; it is also a cultural symbol. Many Scandinavian countries have their own unique variations of rye bread, and each variation is steeped in local traditions and flavors. For example, Danish rye bread is often made with a sourdough starter and is known for its dense, moist texture. In contrast, Finnish rye bread is typically made with a combination of rye and wheat flour, giving it a lighter texture and a slightly sweeter taste.

Rye bread is not just popular in Scandinavia because of its taste and cultural significance. It is also a highly nutritious food, rich in fiber, vitamins, and minerals. This makes it a healthy and filling option, which is particularly important during the long, dark winters that are typical in the region.

Featured product

A flexible base for Danish rye bread. Only add seeds of choice.

396010 - 20 kg bag

Dark Sourdough Bread

Featured product

Gives a dark, full-bodied levain bread with malt and sourdough.

395211 - 20 kg bag