Rye smiles: 2-15 November

Image © Karaway Bakery and Rosehip + Rye

Published: Tuesday 27 October 2020

From 2 – 15 November 2020, rye lovers (and the rye curious) are invited to tuck into a virtual feast of the grain whose popularity continues in other parts of Europe and is once again rising in Britain.

Eastern European food explorers Rosehip + Rye, rye bread specialists Karaway Bakery and the Real Bread Campaign have joined forces to encourage people give rye some much-needed love and help put it back in its rightful place in many more bread bins across the land!

Get involved

Join in by:

Baking rye bread and posting photos on social media - even better if you’re in the picture wearing a rye smile!
Sharing why you love rye bread - maybe it's simply taste, or perhaps being able to enjoy it when you can't eat other types of bread, or maybe your reasons include childhood memories.

...and if you bake Real Bread for sale, why not add (or highlight) a rye loaf.

Please tag us:

@RosehipAndRye
@KarawayBakery
@RealBreadCampaign (@RealBread on Twitter)

Then add #RyeLove #RealBread and any other relevant hashtags (including #sourdough when applicable)

Recipes

Here are just a handful of free recipes to get you started.

Articles

The rye-searcher by Laura Valli
Rye revival by Ugne Grevyte
Searching for the bread of Borodino by Lily McCann
To the honour of (rye) bread by Tatania Shrimpton
Scandinavian Real Bread: Nordic, but nice by Signe Johansen
Thin and crisp and even by Signe Johansen
The Swedish things in life by Dan Brown
Cut some rug (brød) by Trine Hahnemann

Watch the recording of a webinar featuring food writer Olia Hercules, Karaway Bakery founder Nadia Gencas and WSU Bread Lab researcher Laura Valli.

Rye now?

Despite rye being one of the main crops grown in the UK until the Middle Ages, and rye flour forming part of many sourdough loaves (before, during and beyond lockdown) it remains largely under-appreciated in modern day Britain.

Climate resilient, high in fibre, nutritious and delicious, rye is the heritage grain that’s now set to become a crop of the future. Still extremely popular in northern and eastern Europe, rye is set to go global, with the UN even considering making 2025 to be the International Year of Rye.

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Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.

Press office

Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; the No Loaf Lost surplus reduction initiative; as well as Lessons in Loaf and Bake Your Lawn for schools. He’s the author of the Knead to Know…more microbakery handbook and Slow Dough: Real Bread recipe book; and edits True Loaf magazine.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

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