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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.
Pumpernickel (English: / ˈ p ʌ m p ər n ɪ k əl /; German: [ˈpʊmpɐˌnɪkl̩] ⓘ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").
Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews , there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish .
Bread historian William Rubel argues that creating a strict definition of bread is unnecessary, even counterproductive. ... Known as limpa bread in English, the light rye now gets acidity from ...
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked.
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the yea
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.
Bread including whole grain, multigrain, rye, and sourdough. Rice including basmati, long grain, and brown rice. Grains such as quinoa, barley, and couscous. Pasta including soba noodles and rice ...