rye bread

type of bread made with various proportions of flour from rye grain

Key facts

Type: Bread
Region or state: Europe, North America
Main ingredients: Rye flour

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Nutrition · Open Food Facts

Typical values per 100 g · averaged across 166 products

cNutri-Score

3NOVA · Processed food

Energy: 238 kcal
Fat: 2.7 g
— of which saturates: 0.5 g
Carbohydrates: 41.5 g
— of which sugars: 4.1 g
Fibre: 10 g
Protein: 7.6 g
Salt: 1.15 g

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Wikidata facts

Subclass of: bread
Part of: Latvian Culture Canon
Country: Portugal
Material used: rye flour
Image: Ruisleipä-limppu reikäleipä reissumies hapankorppu-1.JPG

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Commons category: Rye bread
topic's main category: Category:Rye breads
opposite of: white bread
different from: rugbrød

Sources (2)

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Encyclopedic overview

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. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.

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 Iceland, Germany, Poland, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland.

Excerpted from Wikipedia’s “rye bread” article, available under the CC BY-SA 4.0 licence.