12 Facts About Rye bread

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

Some unique rye bread recipes include ground spices such as fennel, coriander, aniseed, cardamom, or citrus peel.

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.

Any Rye bread containing wheat flour is not considered rugbrød, but white Rye bread.

Such Rye bread is sliced thinly because of its density, sometimes only a few millimeters thick, and is usually sold sliced in this manner.

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In medieval Europe, a mixed rye and wheat bread known as "maslin" 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.

CrispRye bread owes its long shelf life to its very low water content .

Jewish-style American rye bread is sometimes referred to as corn rye, possibly from the Yiddish, or from the use of cornmeal as a coating and handling aid.

In Israel, rye bread is very popular due to the large population of Ashkenazi Jewish descent.

Rye bread is the most common type of packaged bread in Israel, and it is used across the nation in school cafeterias, military bases, prisons, and other government facilities.

In communities with significant Jewish populations such as Montreal, Toronto, Winnipeg, and Vancouver, authentic Ashkenazi Jewish style rye bread is available at many kosher and kosher-style bakeries, delis, restaurants, and kosher grocery stores.

Rye bread contains a large amount of fiber, a wide variety of bioactive compounds, and a small amount of fat.