Rye bread is a type of bread made with various percentages 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 often darker in color and stronger in flavor. Rye bread has notable health benefits when compared to white bread.
Dark rye bread became a staple which lasted to the Middle Ages. Many different types of rye grain have come from places all over Europe such as Finland, Denmark, Baltic countries and Germany. In Austria, Finland, Estonia, Denmark, Latvia, Lithuania, Poland, Belarus, Slovakia, and Russia, rye is the most popular type of bread. In 500 AD., the Saxons and Danes settled in Britain and introduced rye, which was well suited to cold northern climates.
Read more about Rye Bread: Biochemistry, Types, Health Benefits, See Also
Famous quotes containing the words rye and/or bread:
“Poems stirred
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—Denise Levertov (b. 1923)
“You must not eat with it anything leavened. For seven days you shall eat unleavened bread with it -the bread of affliction -because you came out of the land of Egypt in great haste, so that all the days of your life you may remember the day of your departure from the land of Egypt.”
—Bible: Hebrew, Deuteronomy 16:3.