[{"data":1,"prerenderedAt":284},["ShallowReactive",2],{"facets:ingredient:rye-flour":3,"ingredient:rye-flour":35,"feed:ingredient:rye-flour":48,"links:ingredient:rye-flour":258},{"total":4,"countries":5,"courses":21,"diets":29},9,[6,9,12,15,18],{"slug":7,"name":8},"denmark","Denmark",{"slug":10,"name":11},"estonia","Estonia",{"slug":13,"name":14},"finland","Finland",{"slug":16,"name":17},"iceland","Iceland",{"slug":19,"name":20},"portugal","Portugal",[22,23,24,25,26,27,28],"appetizer","bread","breakfast","dessert","main","side","snack",[30,31,32,33,34],"dairy-free","nut-free","pescatarian","vegan","vegetarian",{"slug":36,"name":37,"aliases":38,"description":42,"category":43,"commonIn":44,"fridgeFinderVisible":47},"rye-flour","Rye flour",[39,40,41],"dark rye","rugmel","razana","Low in gluten and high in pentosans, which means rye dough is sticky and slack rather than elastic and will never behave like wheat. That is why traditional rye breads rely on sourdough acidity for structure, and why Danish rugbrod and German pumpernickel are dense rather than airy. Handle the dough wet and shape it with wet hands rather than flour. Let rye loaves rest a full day before slicing, since the crumb sets long after the bake finishes.","grain",[7,13,45,46],"germany","poland",true,{"items":49,"total":4,"page":112,"limit":180,"hasMore":257},[50,79,106,130,153,175,198,219,239],{"slug":51,"title":52,"nativeName":53,"countrySlug":19,"region":54,"baseServings":55,"prepMinutes":56,"cookMinutes":57,"restMinutes":58,"difficulty":59,"course":60,"diet":61,"mainIngredients":62,"images":66,"keywords":70,"publishedAt":77,"updatedAt":77,"authorSlug":78},"broa-de-milho","Broa de Milho (Portuguese Corn and Rye Bread)","Broa de milho","Minho and Trás-os-Montes",10,30,50,180,"medium",[23,27],[33,30],[63,36,64,65],"cornmeal","flour","yeast",[67],{"src":68,"alt":69},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero.jpg","Round domed corn loaf with a thick cracked flour-dusted crust, one wedge cut to show dense yellow crumb",[71,72,73,74,75,76],"broa de milho","portuguese corn bread","maize flour","rye bread","minho","caldo verde bread","2026-08-19","dishroute-kitchen",{"slug":80,"title":81,"nativeName":82,"countrySlug":13,"region":83,"baseServings":84,"prepMinutes":85,"cookMinutes":86,"restMinutes":87,"difficulty":88,"course":89,"diet":90,"mainIngredients":91,"images":95,"keywords":99,"publishedAt":77,"updatedAt":77,"authorSlug":78},"kalakukko","Kalakukko (Rye-Crusted Fish and Pork Loaf)","Kalakukko","Savonia",6,45,300,60,"hard",[26],[],[36,92,93,94],"white-fish","pork-belly","butter",[96],{"src":97,"alt":98},"\u002Fimages\u002Frecipes\u002Fkalakukko\u002Fhero.jpg","Kalakukko loaf with its dark rye crust cut open to show layers of small fish and pork belly inside",[80,100,101,102,103,104,105],"savonia","finnish","rye crust","vendace","fish loaf","kuopio",{"slug":107,"title":108,"nativeName":109,"countrySlug":10,"baseServings":110,"prepMinutes":111,"cookMinutes":112,"restMinutes":55,"difficulty":113,"course":114,"diet":115,"mainIngredients":116,"images":120,"keywords":124,"publishedAt":129,"updatedAt":129,"authorSlug":78},"kama","Kama (Estonian Toasted Grain Flour with Kefir)","Kamajahu",4,5,1,"easy",[24,25],[34,31],[36,117,118,119],"pearl-barley","rolled-oats","buttermilk",[121],{"src":122,"alt":123},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero.jpg","Bowl of thick pale brown Estonian kama porridge topped with fresh lingonberries and a drizzle of honey",[107,125,126,127,128,119],"kamajahu","estonian breakfast","roasted grain 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herring",{"slug":176,"title":177,"nativeName":178,"countrySlug":16,"region":179,"baseServings":180,"prepMinutes":181,"cookMinutes":157,"restMinutes":182,"difficulty":59,"course":183,"diet":184,"mainIngredients":185,"images":187,"keywords":191,"publishedAt":77,"updatedAt":77,"authorSlug":78},"icelandic-rugbraud","Rúgbrauð (Icelandic Steamed Dark Rye Bread)","Rúgbrauð","North Iceland and Mývatn",12,15,480,[23],[34],[36,64,186,119],"molasses",[188],{"src":189,"alt":190},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero.jpg","Sliced Icelandic dark rye bread with almost black crumb, spread with cold butter",[192,193,194,195,196,197],"rúgbrauð","icelandic rye bread","geothermal bread","hverabrauð","steamed bread","no-knead rye",{"slug":199,"title":200,"nativeName":201,"countrySlug":7,"baseServings":202,"prepMinutes":56,"cookMinutes":203,"restMinutes":204,"difficulty":88,"course":205,"diet":206,"mainIngredients":207,"images":208,"keywords":212,"publishedAt":77,"updatedAt":77,"authorSlug":78},"rugbrod","Rugbrød (Danish Sourdough Rye Bread)","Rugbrød",16,90,960,[23],[33,30,31],[36,64,186],[209],{"src":210,"alt":211},"\u002Fimages\u002Frecipes\u002Frugbrod\u002Fhero.jpg","Dark dense Danish rye loaf sliced thin, showing cracked grain and seeds through the crumb",[213,214,215,216,217,218],"rugbrød","danish rye bread","sourdough rye","wholegrain","smørrebrød base","seeded bread",{"slug":220,"title":221,"nativeName":222,"countrySlug":13,"region":223,"baseServings":180,"prepMinutes":224,"cookMinutes":87,"restMinutes":225,"difficulty":59,"course":226,"diet":227,"mainIngredients":228,"images":229,"keywords":233,"publishedAt":77,"updatedAt":77,"authorSlug":78},"ruisleipa","Ruisleipä (Finnish Sour Rye 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fish","market hall",false,{"links":259,"total":4},[260,264,267,270,272,275,278,281,283],{"slug":51,"title":261,"iso2":262,"minutes":263},"Broa de Milho","PT",260,{"slug":80,"title":82,"iso2":265,"minutes":266},"FI",405,{"slug":107,"title":268,"iso2":269,"minutes":202},"Kama","EE",{"slug":131,"title":133,"iso2":265,"minutes":271},125,{"slug":154,"title":273,"iso2":269,"minutes":274},"Praetud Räim",770,{"slug":176,"title":178,"iso2":276,"minutes":277},"IS",1215,{"slug":199,"title":201,"iso2":279,"minutes":280},"DK",1080,{"slug":220,"title":222,"iso2":265,"minutes":282},1660,{"slug":240,"title":242,"iso2":265,"minutes":224},1787360088224]