Most Americans think of rye bread as a vehicle for mustard-slathered corned beef or pastrami from neighborhood Jewish delis. But with heirloom grains and artisanal loaves on the rise, rye bread is having its own renaissance in the United States. Rooted for centuries now in European carb culture, “each bread represents a terroir, in the sense that it encapsulates the economies, the agriculture, the lifestyle, the sensibilities and the social mores of each of its origins,” explains baker Stanley Ginsberg. Beginners might try Ginsberg's recipe for Swedish limpa from The Rye Baker: Classic Breads from Europe and America.” Find it on the Good Food blog.
Music: "Fragosiriani" by Marcos Vamvakaris and "Go Home"