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	<id>https://wikimd.com/index.php?action=history&amp;feed=atom&amp;title=Jewish_rye_bread</id>
	<title>Jewish rye bread - Revision history</title>
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	<updated>2026-04-22T06:41:00Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wikimd.com/index.php?title=Jewish_rye_bread&amp;diff=6306574&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.com/index.php?title=Jewish_rye_bread&amp;diff=6306574&amp;oldid=prev"/>
		<updated>2025-02-17T01:58:31Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;table style=&quot;background-color: #fff; color: #202122;&quot; data-mw=&quot;interface&quot;&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 01:58, 17 February 2025&lt;/td&gt;
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		<author><name>Prab</name></author>
	</entry>
	<entry>
		<id>https://wikimd.com/index.php?title=Jewish_rye_bread&amp;diff=5167410&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.com/index.php?title=Jewish_rye_bread&amp;diff=5167410&amp;oldid=prev"/>
		<updated>2024-02-19T22:34:33Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;#039;&amp;#039;&amp;#039;Jewish Rye Bread&amp;#039;&amp;#039;&amp;#039; is a type of [[bread]] that is associated with [[Ashkenazi Jewish]] cuisine. It is traditionally made with a combination of [[rye flour]] and [[wheat flour]], and is often flavored with [[caraway seeds]]. &lt;br /&gt;
&lt;br /&gt;
==Etymology==&lt;br /&gt;
The term &amp;quot;Jewish Rye Bread&amp;quot; is derived from its association with the Ashkenazi Jewish community, who have a long history of baking this type of bread. The word &amp;quot;rye&amp;quot; comes from the Old English word &amp;quot;ryge&amp;quot;, which is believed to be derived from the Proto-Germanic word &amp;quot;rugiz&amp;quot;.&lt;br /&gt;
&lt;br /&gt;
==Ingredients and Preparation==&lt;br /&gt;
Jewish Rye Bread is typically made with a mixture of rye flour and wheat flour. The rye flour gives the bread its distinctive flavor and color, while the wheat flour helps to lighten the texture. The dough is often leavened with [[yeast]], and flavored with caraway seeds. Some recipes also include a sourdough starter, which gives the bread a tangy flavor.&lt;br /&gt;
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The dough is typically shaped into a loaf, and then baked until it is golden brown. The resulting bread has a dense, chewy texture and a slightly sour flavor.&lt;br /&gt;
&lt;br /&gt;
==Cultural Significance==&lt;br /&gt;
Jewish Rye Bread has a significant place in Ashkenazi Jewish cuisine. It is often served with meals, and is a key ingredient in traditional dishes such as [[Reuben sandwich|Reuben sandwiches]] and [[pastrami on rye]]. &lt;br /&gt;
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In addition to its culinary uses, Jewish Rye Bread also has cultural and symbolic significance. For example, it is often used in Jewish rituals and celebrations, such as the [[Sabbath]] and [[Passover]].&lt;br /&gt;
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==See Also==&lt;br /&gt;
* [[Rye bread]]&lt;br /&gt;
* [[Ashkenazi Jewish cuisine]]&lt;br /&gt;
* [[Reuben sandwich]]&lt;br /&gt;
* [[Pastrami on rye]]&lt;br /&gt;
&lt;br /&gt;
==References==&lt;br /&gt;
&amp;lt;references /&amp;gt;&lt;br /&gt;
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[[Category:Bread]]&lt;br /&gt;
[[Category:Jewish cuisine]]&lt;br /&gt;
[[Category:Ashkenazi Jewish cuisine]]&lt;br /&gt;
&lt;br /&gt;
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		<author><name>Prab</name></author>
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