5 Delicious ways to eat your Rugbrød and up your fiber intake
1. The Classic: Cream cheese & Smoked Salmon
Load a slice of your Rye bread with a thick layer of cream cheese and smoked salmon. Top with sliced cucumber, finely sliced onion and chives, good to go.
2. The Mediterranean: Honey & Ricotta
Dark, rich, and sticky rye balances nicely with a light spread of ricotta and a drizzle of honey. Top with a few slices of banana for something weightier, sweet and smooth.
3. The Sweet ‘n’ Salty: Goat’s Cheese & Raspberry Jam A Rye slice deserves a spread of raspberry jam. Muddle up a little with a chunk of goat’s cheese on top. Brilliant cold but even better stuck under the grill until your crusts start to darken, the jam begins to bubble and the cheese starts to melt, oh heaven.
4. The Healthy Lunch: Egg & Spinach
Sauté your spinach with finely chopped garlic. Meanwhile, boil an egg and pile it all onto this nutty Rye slice, chunky bites.
5. The Brainy Breakfast: Smoked mackerel & red onion Blended with pumpkin seeds, sunflower seeds and rye grains this Rye bread works incredible well with smoked fish. The recommendation is smoked mackerel, which is packed with Omega-3 fatty acids and good for brain function. Top with finely sliced red onion and capers, be wise with your slice.
Millet and Teff
May’s Grain of the Month is the pseudocereal Amaranth
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for animals and human food. Millet is an important food crop and has a short growing season under dry, high-temperate conditions. Among the many reasons for its popularity is its high nutritional value and health benefits such as:
It's high in fiber, keeps you feeling full longer
It helps to decrease high blood pressure
It helps to keep a healthy heart and clears the arteries
It controls diabetes
Teﬀ is a fine grain and just one of the many types of millet. It is commonly grouped as a ‘small millet’ as it is about the size of a poppy seed. Teff comes in a variety of colors, from white and red to dark brown. It is an ancient grain from Ethiopia and Eritrea, and it is the staple grain of their cuisines. Ground into flour, Teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices. While it grows predominantly in African countries, with fertile fields and ecologically-sensitive farming methods, Idaho also produces some of the best quality Teff in the world.
Both Millet and Teff are naturally gluten-free grains that can be ground into flour to make gluten-free alternatives. Who knows? Maybe we'll try making injera someday!