page_title: Rye bread
section_title: Straight
hierarchical_section_title: Rye bread / Types / Straight
caption_attribution_description: English: Reikäleipä (finnish traditional bread with the hole in center): a view from above
context_page_description: Rye bread is a type of bread made with various proportions of flour from rye grain. 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. It is higher in fiber than white bread and is darker in color and stronger in flavor.
  Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Seeded rye bread is also very common in Germany, seeded with caraway seeds, known in the US as Jewish rye bread. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates.
context_section_description: A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as wheat bread but will be moister with a substantially longer shelf life. Such bread is often known as "black bread" (German: Schwarzbrot, Russian: чёрный хлеб) from their darker color than wheat bread (enhanced by long baking times, creating Maillard reactions in the crumb). The German Vollkornbrot (whole-grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as a sandwich bread and as an appetizer substrate for such things as smoked fish and caviar. German-style pumpernickel has an even darker color derived from toasted, leftover bread and other agents. Due to the density of the bread, the yeast in the starter is used at least as much for the fermentation character in the bread itself as it is for leavening. Danish rugbrød (rye bread), another archetypical example, is typically made with sourdough, with either straight rye flour or mixed with whole and/or cracked rye kernels. Any bread containing wheat flour is not considered rugbrød, but white bread. A variety of seeds, such as pumpkin, poppy, and caraway, may be added for taste. Rugbrød is a staple lunch food, typically eaten topped with cold or warm fish and meats, cheese, or any other cold cut.
  As stated above, all-rye bread may have a very long shelf life, measured in months rather than days, and are popular as storage rations for long boat trips and outdoor expeditions. Such bread is usually sliced very thin because of their density, sometimes only a few millimeters thick, and are sometimes sold sliced in this manner.
caption: Finnish rye hole-bread, ruisreikäleipä
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