The name of what popular German rye sandwich bread translates as “devil’s fart”?
Rye bread upon this mixing of grains. Use of high-gluten wheat flour also makes possible multigrain breads, such as the "rye and Indian" bread of the American colonies, which combined rye and wheat with cornmeal in one loaf. Rye bread contains phenolic acids and ferulic acid dehydrodimers. Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin. Rye and wheat flours are often used to produce a rye bread with
Rye bread a wheat bread, but will be more moist with a substantially longer keeping time. Such bread is often known as "black bread" ("Schwarzbrot" in German, "chyorniy khleb" in Russian) from their darker color than wheat breads (enhanced by long baking times, creating Maillard reactions in the crumb). The German "Vollkornbrot" (whole-grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread. A very