3-pound loaf from a reference to “opulent farmers” I read in a 1795 British agricultural text. The farmers ate bread consisting of 1 part wheat flour, 1 part rye, and 1 part barley.

With its dense crumb and tangy aftertaste, rye bread is definitely the dark sheep (quite literally) of the bread family. However, if you're an appreciator of the fiber-rich loaf made with heritage ...

Norwegians love their bread and loaves made ... mixture of white flour and rye so it isn’t too heavy, but you can change the proportions if you prefer a darker loaf – you may need to add ...

The rye bread recipe that we did for Norway was ace ... Oh well cutting through all that chat, it’s a very good loaf. First make the starter, warm the beer until it is tepid.