Rye bread

From Simple English Wikipedia, the free encyclopedia
Light rye bread

Rye bread is a type of bread made from rye flour. The flour can either come from refined or whole rye kernels. The color can be either light or dark. It is denser than wheat bread unless mixed with wheat flour.[1] It is thought to have a stronger flavour.

History[change | change source]

Foods made with rye are thought to be staple foods in the middle ages. Around year 500, Saxons came to Britain with rye which can handle the climate there.[2]

Types[change | change source]


There are many types of rye bread. In Germany, there is a rye bread known as pumpernickel.[3] It also known to be eaten in some Jewish communities where it is also known as sissel bread or cissel bread.

Nutrition[change | change source]

Its nutritional content is similar to other grain based breads.[4]

References[change | change source]

  1. "Estonia's national (rye) bread". Visitestonia.com. Retrieved 2021-07-28.
  2. "Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening". 2013-07-13. Archived from the original on 2013-07-13. Retrieved 2021-07-28.
  3. "Malting & Roasting". Briess Malt & Ingredients. Retrieved 2021-07-28.
  4. Rosén, Liza AH; Silva, Lorena O Blanco; Andersson, Ulrika K; Holm, Cecilia; Östman, Elin M; Björck, Inger ME (2009-09-25). "Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile". Nutrition Journal. 8: 42. doi:10.1186/1475-2891-8-42. ISSN 1475-2891. PMC 2761418. PMID 19781071.