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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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.


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.


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.


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.


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.


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.

Sandwich bread

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 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.

Borodinsky bread

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

Rye bread (Ruisleipä or hapanleipä (lit.

Diferulic acids

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


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.


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.

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.

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


Rúgbrauð is an Icelandic straight rye bread.

The Rye

SeinfieldThe Rye" (Seinfeld episode)
Most of the plot revolves around a loaf of marbled rye bread, with its appearance and disappearance causing repercussions that last until the very end of the Seinfeld show.

Finnish cuisine

FinnishFinlandFinnish food
In former times, the country's harsh climate meant that fresh fruit and vegetables were largely unavailable for at least nine months of the year, leading to a heavy reliance on staple tubers (initially turnip, later potato), dark rye bread and fermented dairy products, occasionally enlivened with preserved fish and meat.


"flat bread") is an Icelandic unleavened rye flatbread.

Estonian cuisine

The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products.

Dutch cuisine

DutchNetherlandsDutch food
In the early 1800s, while the rich could eat what they desired, the working population ate bread (rye bread in some areas) and potatoes, pancakes in some areas, occasionally fish and other seafood, fruit and vegetables, but usually little meat: "the diet of the Dutch in the nineteenth century consisted of some bread, and a great deal of potatoes".

Garrison ration

rationsregular military rations


大列巴 dà liě ba
Dalieba (undefined; Далеба; Dungan:Да леба) or Lieba is Chinese bread that is made to resemble Russian rye bread and is available in Northeast China.

Diabetic diet

diabetes-friendlydiabeticdiabetic food
(In cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, such as a sugary sports drink, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycemia.) Others question the usefulness of the glycemic index and recommend high-GI foods like potatoes and rice.


Þorramatur (, food of Þorri) is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit).