Rye Bread
Description
Rye bread is a type of bread made from flour milled from rye grains, giving it a denser texture and a distinct tangy or earthy flavor that can range from light to dark depending on the flour and ingredients used. It has a lower gluten content than wheat flour, which results in a more compact loaf, but can be mixed with wheat flour to achieve a lighter texture. Common additions include caraway seeds, molasses, or cocoa powder, and varieties like pumpernickel are well-known examples.
Key characteristics and ingredients
Primary ingredient: Rye flour, which can be light, medium, dark, or pumpernickel, depending on the type of rye grain used and how it's milled.
Flavor: Typically has a tangy, sour, or earthy taste.
Texture: Denser and heavier than wheat-based breads due to lower gluten content.
Common additions:
Other flours: Wheat flour is often mixed with rye flour to create a lighter loaf with a more developed structure.
Flavorings: Caraway seeds, molasses, or cocoa powder are frequently added to enhance flavor and color.
Variations:
Light rye: Made from white rye flour, resulting in a lighter color and milder flavor.
Dark rye: Made from whole rye grains, which is darker and more robust in flavor.
Pumpernickel: A very dense, sweet bread traditionally made from coarsely ground whole rye.
Type
Bread
