If we take another look back in history, rye was long seen as a cereal for the rural population at the beginning of the modern era. Wheat, on the other hand, was mainly regarded as a commodity. Wheat was delivered by the sack to the mills in the cities, where it served as the basis for rolls, croissants and pretzels due to its high gluten content. The main disadvantage of these light-colored baked goods was their short shelf-life. Wheat pastries would lose their freshness after only a short time. For bread to be baked once a week, rye grain was used, which, with the help of sourdough fermentation, delivered longer aroma and freshness. In the countryside especially, great importance was given to cereals. To this day, the word in dialect “troad”, refers to what was once the most important cereal in the Middle Ages. At the end of the 19th century, it began to make its way to the cities, where it was greatly appreciated by the urban population. The rye content in the bread gave the loaf a firm consistency, made people feel satiated for longer, and tasted slightly acidic. Nothing stood in the way of rye breads’ success.
To this day, rye bread is available in every bakery or supermarket. It was relegated to the back shelves for a long time, because of newer types of bread or ready-made mixes. But according to the
FOOD REPORT 2021, by Hanni Rützler, the future of nutrition lies in diversity. Because of climate change, many producers are once again focusing on old, regionally grown grain varieties that can cope better with drought than Turbo-Hybrid-Wheat. This helps to make them independent of the critical global harvests and strengthens the regional diversity of species and types. Added to this, consumers are increasingly placing value on artisanal food products, made from selected ingredients and sustainably produced. The more “authentic” ingredients, the better. Health also plays a role. Organic produce is booming and traditionally made foods are again being appreciated. Rye has been considered flavorful, filling, and high in fiber for thousands of years. With just a few ingredients, delicious breads can be baked that contain valuable nutrients and provide precious energy. With rye sourdough, taste is elevated to a true experience, which had fallen into oblivion for far too long. Now we observe how more and more bakeries are changing their assortment back to include traditional bread varieties. The trend is well received by consumers and rye bread is rapidly climbing the popularity scale.