Rye Bread

Rye bread is a yeast-leavened loaf made primarily from rye flour, usually baked as sliced sandwich loaves or round boules. Earthy and slightly tangy with a chewy crumb and sturdy crust, it holds bold fillings; commonly used for deli sandwiches, toast, croutons, and breadcrumbs. Sold as light, dark, marble, or seeded styles, sometimes flavored with caraway.\n\nRooted in Northern and Eastern Europe—especially Germany, Scandinavia, the Baltics, and Russia—where rye thrives in cool climates. Traditional methods favor sourdough or scalded rye pastes, and the style spread worldwide through migration, influencing North American deli loaves.