Rye: a fickle mistress! Not only because it hardly contains any gluten, but also because of its complex flavor.. I have never had a great relationship with rye. I remember that, when I was younger, my father would eat typical Frisian rye bread, think immensely dense loaves that are sticky to beat. I would try a bit every now and then and without exception, I would be heavily disappointed. Recently, though, I have re-discovered rye and allowed myself to create some positive rye memories to build on. Rye Swedish crispbread is absolutely delicious! Or any rye cracker for that matter. I have now found the a perfect rye and wheat bun recipe: mixing the two results in an amazing flavor and (I was quite surprised by this) a fluffy, soft bun. Have a go at it yourself and tell me what you think! 

These buns go great with some (raspberry) jam, but do try other combinations as well such as cream cheese with dill! Very Swedish..

Multi Seed Rye-Wheat Buns Recipe

Tools: baking tray, pastry brush

255     grams strong white bread flour
140     grams finely milled rye flour
8        grams salt
8        grams yeast
330    grams full-fat milk, lukewarm
45      grams light syrup or honey
20      grams sunflower oil + extra for greasing bowl
seed mix for topping (for example sunflower seeds, pumpkin seeds, sesame)

1. In a large bowl of a stand mixer, mix together the flours. Add salt on one side of the bowl, yeast on the other, then mix it into the flour mixture with a whisk. Add the syrup and sunflower oil. Start kneading with the dough hook, slowly add milk and knead for about 5 minutes on low-medium speed (speed 2 on a Kitchenaid mixer). The dough will stay somewhat sticky. Transfer to a greased bowl, cover with clingfilm or a damp tea towel and leave to proof for about 50-60 minutes or until doubled in size.

2. Preheat the oven to 250C/480F.

3. Once proofed, turn dough out onto a lightly floured working surface. Cut into 8 even pieces, about 95-100 grams a piece. Shape each piece into a bun by gathering the edges of the dough to the centre to make a ball. Turn the ball upside down, cup your hand over the dough and with gentle pressure, roll the ball of dough around and around until it forms a smooth ball. Place buns on a baking tray lined with baking parchment, a silpat mat or greased with butter. Brush the top of the buns with water, then sprinkle your seed mix on top. Leave to proof underneath a damp tea towel for 30 minutes.

4. Place in the oven, then immediately set the oven temperature back to 225C/440F. Bake for 15-18 minutes. Leave to cool on a wire rack.

Celiac disease rate among young children has almost tripled in past 20 years

The number of young children diagnosed with coeliac disease in the UK has almost tripled over the past 20 years, but kids from poorer families are only half as likely to be diagnosed with the condition, reveals research published online in Archives of Disease in Childhood.

The evidence to date suggests that up to 1% of all children in the UK have blood markers for coeliac disease, an autoimmune reaction to dietary gluten from wheat, barley, and rye.

F. Zingone, J. West, C. J. Crooks, K. M. Fleming, T. R. Card, C. Ciacci, L. J. Tata. Socioeconomic variation in the incidence of childhood coeliac disease in the UK. Archives of Disease in Childhood, 2015; DOI: 10.1136/archdischild-2014-307105

Gluten protein fragments have been identified that stimulate the immune system, leading to inflammation of the intestine and shortening of the intestinal villi.UCLA