Rye bread

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Rye bread is a type of bread made with various proportions of flour from rye grain.wikipedia
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Rye

winter ryerye flourLargest rye producer
Rye bread is a type of bread made with various proportions of flour from rye grain.
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.

Flour

farinaceouswhite flourmeal
Rye bread is a type of bread made with various proportions of flour from rye grain.
Most rye breads use a mix of rye and wheat flours because rye does not produce sufficient gluten.

Pumpernickel

pumpernickel breadblack breadbread
German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin.
Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye.

Sourdough

sourdough breadsourdough starterlevain
Instead, addition of naturally acidic Lactobacillus "sourdough" cultures lowers bread pH, facilitating growth of an acid-tolerant yeast strain, and helping gelatinize starches in the dough matrix.
Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten.

Rugbrød

rye bread
Danish rugbrød (rye bread), another archetypical example, is typically made with sour dough, with either straight rye flour or mixed with whole and/or cracked rye kernels.
Rugbrød (Danish style rye bread) is a very common form of rye bread in Denmark.

Russia

🇷🇺RUSRussian
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.
Black bread is rather popular in Russia, compared to the rest of the world.

Sandwich bread

sandwich
It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread.
Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others.

Caraway

caraway seedcaraway seedscarraway
Caramel or molasses for coloring and caraway seeds are often added to rye bread.
Caraway is used as a spice in breads, especially rye bread.

Netherlands

Dutch🇳🇱the Netherlands
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.
The provinces are also home to hard textured rye bread, pastries and cookies, the latter heavily spiced with ginger or succade or contain small bits of meat.

Diferulic acids

ferulic acid dehydrodimerdiferulic acid
Rye bread contains phenolic acids and ferulic acid dehydrodimers.
Rye bread contains ferulic acid dehydrodimers.

Horsebread

Horse-bread
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
It was fed to horses but also eaten in times of famine by the indigent and those who could not afford white bread (which was the most labour-intensive, and therefore expensive, bread) or other breads like rye or barley breads.

Borodinsky bread

Borodinsky
Borodinsky bread
Borodinsky bread or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.

Finnish bread

ruisleipämaitorieskaRieska
Ruisleipä
Rye bread (Ruisleipä or hapanleipä (lit.

Corned beef

salt beefCarne nortekarne norte
The dough is often, but not necessarily, leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to neutralize the rye amylases; so-called "Jewish rye" is further seasoned with whole caraway seeds and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef, pastrami, and (outside kosher circles) ham.
It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Bread

breadsbreadmakingleavened bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
Rye bread contains phenolic acids and ferulic acid dehydrodimers.

White bread

whitewhite-breadmane full fyne
Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten.
Rye bread, a bread that can be darker or neutral in color

Wheat

cornTriticumdwarf wheat
It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.

Dietary fiber

fiberdietary fibresoluble fiber
It is higher in fiber than white bread and is often darker in color and stronger in flavor.

Scandinavia

ScandinavianScandinavian countriesNordic
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

Finland

🇫🇮FinnishFIN
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

Baltic states

BalticBalticsBaltic countries
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

Poland

🇵🇱PolishPOL
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

Ukraine

🇺🇦UkrainianUKR
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

Belgium

🇧🇪BelgianBEL
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.

France

🇫🇷FrenchFRA
Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France, Czech Republic, Germany and is also a specialty in the canton of Valais in Switzerland.