Slow-crafted in the European tradition
The process of making authentic rye bread is slow. The fermentation process is achieved with a sour starter – no chemical accelerators. The sour starter Rubchlager breads are made with is the same the Rubschlager family started with over 100 years ago.
After hours of proofing, Rubschlager breads are placed in a very hot oven initially to form the outer crust, then the bread bakes for 2 or more hours depending on the variety and style. Slow crafted foods are not rushed, even in the cooling down process.
Rubschlager breads cool for 8 hours at room temperature before the bread is sliced. This allows the tender bread to form that unique and beautifully consistent inner texture. The result is a bread that slices thin wonderfully and toasts incredibly!
THE POWER OF RYE
Rubschlager uses the whole rye berry which maintains a more even level of blood sugar and insulin. The rye berry offers a myriad of health benefits to support your health goals, including: weight management, digestive health, low glycemic diets, and disease risk reduction.
Rye bread is the tradition in many European countries from Germany and Austria to Scandinavia, Poland, Estonia and Russia. Each region has their own unique style of rye and pumpernickel breads that are part of every day eating in that region. Rubschlager brings these great breads authentically to life.
The European style square breads feature ryes and pumpernickels from Denmark, Germany, Russia and Austria. These are Westphalian Pumpernickel, Danish Pumpernickel and Russian Kommisbrot. The more American sandwich-shaped sandwich breads feature German Pumpernickel and Bauernbrot Farmers bread as well as traditional rye and pumpernickel.
Your Personal Party Planning Collection II
From formal parties and family dinners to casual gatherings with friends, the next few months are filled with entertaining opportunities. Let us help you plan the party with simple checklists, planning tips and a collection of recipes to make every occasion special. Download part two of our three part series for casually elegant buffet inspired party ideas.
Whether it comes from your local farmer’s market or your own backyard garden, the fresh produce this time of year is so amazingly rich and delicious in flavor! I love working with the freshest and most in season fruits and vegetables to shape meals.read more
Reuben Sandwiches made with Rubschlager rye and pumpernickel breads are something to write about! St. Patrick’s Day is almost here! Growing up with my Dad, the day was one to be celebrated over warm-from–the-oven scones with lots of good butter and jam, corned beef,...read more
Inspired by the natural seasonal fruits and produce available at the Farmers Market, we put together a collection of recipes full of exciting flavors and textures.read more