A way of getting ready darkish, dense bread originating from the Westphalia area of Germany includes coarse rye flour, water, salt, and generally a small quantity of yeast or sourdough starter. The prolonged baking course of, sometimes lasting between 16 and 24 hours at low temperatures, ends in the bread’s attribute darkish colour, barely candy taste, and lengthy shelf life. This course of usually contains steaming throughout baking to take care of moisture.
The sort of bread presents a sustained supply of vitality on account of its complicated carbohydrates and excessive fiber content material, selling digestive well being and contributing to a sense of fullness. Its historic significance lies in its origins as a staple meals for rural populations, developed out of necessity utilizing available substances and preserving strategies. The sluggish baking methodology was essential for breaking down complicated starches, making the vitamins extra accessible.