When we lived in the Vendée our local farmer used to plant rye as a ‘green fertilizer’.
In other words; he planted it, allowed it to grow, then plowed it under without harvesting anything. It was just used as fertilizer.
That should give you an idea of how common rye bread is in France…. Or, at least, in this part of France.
I love rye bread (Reuben sandwich?) and this month’s Swiss Rye Ring that the Babes are enjoying made me very jealous.
Cathy, of Bread Experience, and our host kitchen this month, also loves rye bread.
She had the good fortune to participate in a rye bread workshop with Stanley Ginberg, aka: The Rye Baker.
Check out Cathy’s post to read about the workshop, different types of rye flours and all sorts of other good info….. Including the reason this bread is baked in a ring.
While you’re there, join in the fun and be a Bread Baking Buddy this month. Bread Experience has all the details, the main recipe, and instructions.
And that’s it for the Babes in September….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie