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.
Transform a typical Sunday brunch favorite, lox, eggs and onions, into a Danish open face sandwich, forget the bagel and instead reach for Rubschlager Bread. This version of a smorrebrod (a Danish open face sandwich) is made with Rubschlager Pumpernickel or Rye Bread...read more
Pickled herring is known for its distinctive flavor. The strong bite of the fish pairs well with onion and a slice of dark bread. It is often served as one of the choices on a Smorrebrod buffet. Did you know that in addition to being a traditional Danish Christmas...read more
Food blogger, Danielle Oron of the "I Will Not Eat Oysters" blog created this fabulous recipe using Rubschlager Breads. There are three components to this recipe: The schug, the eggs and the soldiers. [amd-yrecipe-recipe:63] Makes 4 Servings. Using Rubschlager...read more