Published on 6 November 2015
Today, we mostly eat rye in bread form during holiday celebrations. But it wasn’t always like this. Thanks to its great resistance to the cold, this hardy cereal was originally used to farm acidic and poor soils, especially in northern and mountainous regions. The Celts and the Germans used it to make their rye pancakes.
A favourite among seafood lovers, rye bread has a very pronounced honey flavour and an excellent shelf life. What’s more, its flavours develop over time. More commonly eaten in Northern Europe, it is often paired with smoked foods such as ham or salmon.