Rye bread is bread made with rye flour. It can be light or dark in color, and is typically denser than bread made from wheat flour. It is higher in fibre than other types of common bread and is darker in color and stronger in flavor. European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front For other uses, see Bread (disambiguation). ... Binomial name Secale cereale M.Bieb. ... Look up flour in Wiktionary, the free dictionary. ... Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Dietary fibers are long-chain carbohydrates (polysaccharides) that are indigestible by the human digestive tract. ...

There are three different types of rye crisp bread: normal yeast fermented, sourdough fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia is produced following 3-4 hours of fermentation. Sourdough versions are used in Finland and Germany. The third type of crisp bread is the so-called cold bread crisp bread, which is baked without the addition of yeast. The dough gets the right texture from a foaming process, where air is incorporated into the cooled dough, which also leads to the almost white colour of the finished bread. Crisp bread has a long shelf life due to its very low water content (5-7%). Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. ... In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... For other uses, see Scandinavia (disambiguation). ...

Pumpernickel, a dark, tough, and close-textured loaf, is made from crushed or ground whole rye kernels, without the admixture of wheat flour. Rye and wheat flours are added to produce rye bread, which has a better texture, lighter colour, and milder flavour than pumpernickel. Caramel coloring and caraway seeds are often added to rye bread. Rye bread can be made by the sourdough method, where leavening and flavour result from the addition of a small amount of old dough in which lactic-acid-producing bacteria have developed. These micro-organisms ferment some of the carbohydrates in the fresh dough batch, producing characteristic sour tastes and odours. Pumpernickel is a type of sourdough bread from Germany that is made with a combination of rye flour and rye meal (more coarsely ground than flour) and is very dark in color (even when compared to breads made with flour that includes bran). ... Binomial name Carum carvi L. Caraway or Persian cumin (Carum carvi) is a biennial plant that belongs to the Apiaceae, or parsley, family. ... Lactic acid, also known as milk acid or 2-hydroxypropanoic acid, is a chemical compound that plays a role in several biochemical processes. ...

In 500 AD., the Saxons and Danes settled in Britain and introduced rye which was well suited to cold northern climates. Dark rye bread became a staple which lasted to the Middle Ages. Many different types of rye have come from all over such as Finland, Denmark, Russia, and the Baltic countries. This article does not cite its references or sources. ... The Baltic Sea The terms Baltic countries, Baltic Sea countries, Baltic states, and Balticum refer to slightly different combinations of countries in the general area surrounding the Baltic Sea. ...

In addition to bread and breakfast cereals, rye has always been consumed in variety of ways, in regions where it is popular. Rye porridge is traditionally made of rye flour, but nowadays rye flakes are also available for a good and tasty porridge. A typical Finnish breakfast dish or dessert is rye-lingonberry or rye-blueberry porridge. Traditional baked rye berry pies still appeal to today's consumer. The examples and perspective in this article do not represent a worldwide view. ...