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A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.

Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye and less wheat) or all rye flour combined with molasses for flavor and color.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.