What is Rye bread?
[[File:100%25_Rye_Bread_(5752657009).jpg|thumb|Light rye bread]] '''Rye bread''' is a type of [[bread]] made from [[rye]] flour. The flour can either come from [[Refined grain|refined]] or [[Whole grain|whole]] rye [[Seed|kernels]]. The color can be either light or dark. It is denser than [[wheat]] bread unless mixed with wheat [[flour]].<ref>{{Cite web|title=Estonia's national (rye) bread|url=https://www.visitestonia.com/en/bread|access-date=2021-07-28|website=Visitestonia.com|language=en}}</ref> It is thought to have a stronger flavor. == History == Foods made with rye are thought to be staple foods in the middle ages. Around the year 500, [[Saxons]] came to [[United Kingdom|Britain]] with rye which can handle the climate there.<ref>{{Cite web|date=2013-07-13|title=Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening|url=http://www.organicgardening.com/learn-and-grow/grains-growing-guide|access-date=2021-07-28|archive-url=https://web.archive.org/web/20130713122317/http://www.organicgardening.com/learn-and-grow/grains-growing-guide|archive-date=2013-07-13}}</ref> == Types == [[File:Pumpernickel_allemand.jpg|thumb|Pumpernickel]] There are many types of rye bread. In [[Germany]], there is a rye bread known as [[pumpernickel]].<ref>{{Cite web|title=Malting & Roasting|url=https://food.briess.com/capabilities/malting/|access-date=2021-07-28|website=Briess Malt & Ingredients|language=en-US}}</ref> It also known to be eaten in some [[Jew|Jewish]] communities where it is also known as sissel bread or cissel bread. == Nutrition == Its nutritional content is similar to other [[grain]] based breads.<ref>{{Cite journal|last1=Rosén|first1=Liza AH|last2=Silva|first2=Lorena O Blanco|last3=Andersson|first3=Ulrika K|last4=Holm|first4=Cecilia|last5=Östman|first5=Elin M|last6=Björck|first6=Inger ME|date=2009-09-25|title=Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile|journal=Nutrition Journal|volume=8|pages=42|doi=10.1186/