Freshly Baked Rye Bread by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

Rye—this grain that was considered a weed once upon a time—grows in colder climes than barley or wheat. Its flour is heavier and denser than most others, and so produces a heavy, dense, dark bread with hints of earthy, almost mushroom-like flavors. This bread also comes with amazing health benefits. Rye bread is high in fiber, which makes it great for regulating heart health and for staying full longer too. Rich, healthful, and a class all on its own—what more could you want?

PREPARATION

A good buttered slice of rye bread is the foundation of the Scandinavian Smørrebrød—that quintessential open-faced sandwich that can be topped with next to anything you dare to imagine. You can go with the classic cream cheese and smoked salmon, or go for a more Mediterranean touch with honey and ricotta (we get ours from Lat Bri). It’s amazing with goat cheese and raspberry jam—or just about any other fruit preserve. The all-American Reuben sandwich would be nothing without this dark, malty bread. For a heartier meal on those cold nights, toast up slices for a hearty beef stew.

SACRED IN GERMANY

In the early 1900s, rye bread fell out of favor in most of the Western world with the rise of accessible wheat products. While it took almost a century for them to rediscover its healthy deliciousness, Central and Northern Europe were steadfast consumers. None more so than Germany, where over 300 varieties of rye bread are baked fresh every day. Heinrich Junemann, head of the Berlin Baker’s Guild, once found these words painted outside his office building: “Holy and eternal is bread. It keeps you from hunger and misery. The Creator himself gave it to is. He who dishonors bread dishonors life itself.”

Storage Instructions

Baked fresh on Saturday mornings at Makati Shangri-La. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.