ニューヨーク・タイムズのインスタグラム(nytimes) - 1月11日 04時02分

Rye, like barley and oats, is an ancient grain that thrives in cold and wet weather. Before modern agriculture and transportation made wheat available everywhere, #rye was the best (and sometimes only) option for bread baking in much of northern Europe. Traditional rye breads — dense, fragrant and satisfying — were staples across the region. But in the 1970s and ’80s, soft white bread became the ideal. Many bakers abandoned the heavy brown loaves and began baking French brioche and baguettes and American-style white bread. But in Scandinavia, tradition helped keep strong rye breads alive. And today, rye is sprouting again in many influential kitchens — in pasta, porridge, brownies and, most gratifyingly, in bread. @dannyghitis photographed these rye loaves at @highstnyc in Manhattan’s West Village. #?

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