Rye bread
Rye Bread
Rye bread (pronunciation: /raɪ brɛd/) 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.
Etymology
The term "rye bread" is derived from the Old English word "ryge", and the Middle English term "bred", which originally meant "piece" or "morsel".
Types of Rye Bread
There are several types of rye bread, including:
- Pumpernickel: A type of German rye bread that is dark and dense.
- Rugbrød: A type of Danish rye bread that is typically used in open-faced sandwiches.
- Borodinsky bread: A type of Russian rye bread that is slightly sweet and flavored with coriander and molasses.
Health Benefits
Rye bread is high in fiber and can help to reduce the risk of heart disease and type 2 diabetes. It is also a good source of essential nutrients, including iron, magnesium, and zinc.
Related Terms
- Rye: A type of grain used to make rye bread.
- Bread: A staple food prepared from a dough of flour and water.
- Whole grain: Grains that include the entire grain seed, often used in rye bread.
- Gluten: A mixture of proteins found in wheat and related grains, including rye.
External links
- Medical encyclopedia article on Rye bread
- Wikipedia's article - Rye bread
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