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Type of bread made with various proportions of flour from rye grain
Rye bread 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
Rye_bread
Bread commonly used in Jewish deli sandwiches
Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations
Jewish_rye_bread
Fermented low-alcoholic beverage
made from a mash of rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast
Kvass
Bread of Finland
varieties of bread, the majority of which owe much to Swedish cuisine.[citation needed] Rye bread, known as ruisleipä, is a popular dark and sour bread in Finland
Finnish_bread
Species of grain
own right. Rye grain is used for bread, beer, rye whiskey, and animal fodder. In Scandinavia, rye was a staple food in the Middle Ages, and rye crispbread
Rye
Whole grain bread
Brown bread, in contrast to white bread, is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours
Brown_bread
Traditional Latvian dessert
Layered rye bread (Latvian: rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped
Layered_rye_bread
Classic American deli sandwich
Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish
Pastrami_on_rye
German wheat and rye bread
'mixed bread') is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot (lit. 'grey bread') in some
Mischbrot
Yeast bread of United States origin
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Much
Anadama_bread
Type of fermented bread
are many breads that use techniques similar to that used in the making of sourdough bread. Danish rugbrød (rye bread) is a dense, dark bread best known
Sourdough
Type of rye bread
dense, rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains
Pumpernickel
for "spice bread", this is a rye quick bread that includes spices such as cinnamon and honey. Pain de campagne – French for "country bread", and also
List_of_French_breads
Traditional Finnish rye bread with a hole in the middle
(Finnish pronunciation: [ˈrui̯sˌrei̯kæˌlei̯pæ], rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes
Ruisreikäleipä
Finnish rye bread
pronunciation: [ˈrui̯sˌlei̯pæ] , rye bread) is a dark sourdough rye bread produced extensively in Finland. It is the most popular type of bread in Finland. It is a
Ruisleipä
production of bread seems to be characteristic of the Danish bread sector. Consumption, to a great extent, has switched from rye bread to wheat bread.[citation
Bread_in_Europe
Open-faced sandwich
(a dense, dark rye bread) topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread is a very important
Smørrebrød
History of bread in Nordic countries
the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. Often, bread is served as an
Nordic_bread_culture
Culinary traditions of Denmark
brassicas, bread, fish, pork, and later potatoes, were eaten everywhere. Families had their own storage of long-lasting dry products, rye for making bread, barley
Danish_cuisine
Dark brown sourdough rye bread of Russian origin
Borodinsky bread (Russian: бородинский хлеб, romanized: borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally
Borodinsky_bread
Icelandic rye bread
Rúgbrauð (Icelandic pronunciation: [ˈruː(ɣ)ˌprœyːθ], lit. 'rye bread') is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special
Rúgbrauð
Food made of flour and water
cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination
Bread
11th episode of the 7th season of Seinfeld
rye bread and then taking it back after the hosts forgot to serve it from a high school friend. The plot point of Jerry having to steal a marble rye bread
The_Rye
Country in Northern Europe
and most fundamental food products is rye bread. Rye bread is eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals
Lithuania
Bread designed for sandwich making
sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich bread is overwhelmingly
Sandwich_bread
Technique of making yeast dough
texture of bread and increase the amount of time it takes to stale. Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent
Tangzhong
Chinese bread similar to Russian rye bread
a Chinese bread similar to Russian rye bread available in Northeast China. Literally “big lieba” (lieba from Russian khleb, meaning “bread”)—is a large
Dalieba
Culinary traditions of Latvia
Another popular type of bread is sourdough bread (saldskābmaize) made from finely ground rye flour and caraway seeds. Fried rye bread with garlic (ķiploku
Latvian_cuisine
Bread prepared with two or more types of grain
seeds. Rye and sourdough multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others. Multigrain bread may be
Multigrain_bread
Culinary tradition of Germany
wheat-rye-oats with sesame or linseed (Mehrkornbrot), sunflower seeds in dark rye bread (Sonnenblumenkernbrot), pumpkin seeds in dark rye bread (Kürbiskernbrot)
German_cuisine
Type of meat sandwich
rye bread with a pickle on the side. Another variant more common in the United States has sauerkraut, Swiss cheese, and Russian dressing on rye bread
Corned_beef_sandwich
Danish-style rye bread
Rugbrød (Danish pronunciation: [ˈʁuˌpʁœðˀ], lit. 'rye bread') is a very common form of rye bread from Denmark. Rugbrød usually resembles a long brown extruded
Rugbrød
Type of bread made from barley flour
pancake or "sticky barley bread" Gyabrag, a Tibetan barley pancake Malt loaf Rye bread "Barley Bread, Traditional English Barley Bread". Versagrain.com. Archived
Barley_bread
influences have played their part. The most typical foods in Estonia have been rye bread, barley, pork, fish, potatoes and cow dairy products. In terms of staple
Estonian_cuisine
Type of sandwich with meat and sauerkraut
dressing, grilled between slices of rye bread. The sandwich is traditionally grilled or toasted until the bread is crisp and the cheese has melted. The
Reuben_sandwich
conditions. Borodinsky bread (Russian: бородинский хлеб, romanized: borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin
List_of_sourdough_breads
Culinary tradition
foods. For example, while traditional Swedish rye bread includes plenty of syrup and spices, Finnish rye bread is unsweetened, even bitter. Finnish cuisine
Finnish_cuisine
Latvian rye bread
traditional dark bread made from rye and is considered to be the staple of the Latvian diet. The first written references to Latvian rye bread are found in
Rupjmaize
Flat and dry type of bread
Crispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack
Crispbread
Bread topped with garlic and olive oil or butter
fried bread dish involving black rye bread that has been rubbed with garlic. It is often eaten as a bar snack. In the United States, garlic bread has been
Garlic_bread
Smoked style of corned beef created by Jewish immigrants in Montreal, Quebec
texture." Montreal smoked meat is typically served in the form of a light-rye bread sandwich accompanied with yellow mustard. While some Montreal smoked meat
Montreal-style_smoked_meat
Topics referred to by the same term
Look up rye in Wiktionary, the free dictionary. Rye is a cereal crop. Rye may also refer to: Rye whiskey, made primarily from rye grain Rye bread, made
Rye_(disambiguation)
Scandinavian rye bread flavored with caraway and orange peel
a sweet Scandinavian rye bread, associated with Swedish cuisine. The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). It is a yeast-leavened
Limpa
Culinary traditions of the Netherlands
(vegetable/meat/fish paste, thickened with bread). The characteristically thick Dutch pea soup snert eaten with rye bread was indebted to this medieval tradition
Dutch_cuisine
Type of bread
Broa ([ˈbɾowɐ] or [ˈbɾoɐ]) is a type of maize or rye bread traditionally made in Portugal and Galicia. It exists in somewhat different versions in Portuguese
Broa
Cooking traditions among Ashkenazi Jews
among Jews on the east coast of North America. It is usually served with rye bread or crackers. Gebratenes (roasted meat), chopped meat and essig-fleisch
Ashkenazi_Jewish_cuisine
Herring dish in Jewish cuisine
potatoes, and bread or soaked matzah, often seasoned with vinegar or oil. The dish is typically served cold, often spread on rye bread or crackers. In
Forshmak
German potato and rye wartime bread
K-Brot was a potato and rye wartime bread in Germany during the First World War. In response to severe grain shortages the contents of k-brot were set
K-brot
French breads List of Indian breads List of Pakistani breads List of Swiss breads List of Uruguayan breads List of baked goods List of brand name breads List
List_of_breads
Fifth series of The Great British Bake Off
hours to make a 3D biscuit scene/structure. In bread week, the bakers firstly had to make 12 rye bread rolls in 3+1⁄2 hours. In the technical challenge
The Great British Bake Off series 5
The_Great_British_Bake_Off_series_5
Polish dish of meat and sauerkraut
typically dished up with rye bread or boiled potatoes. In a fancier setting, it may be served in stoneware bowls, puff pastry shells or bread bowls. Bigos, especially
Bigos
Small pickled and fermented cucumber
two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help
Pickled_cucumber
Type of German bread
commissary bread) is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Kommissbrot is a dark bread made
Kommissbrot
Confections often made from nut butters or flours
Sephardi Mizrahi Breads Babka Challah Jachnun Krantz cake Kubaneh Lahoh Laffa Malawach Rye bread Bagel Pain petri Pita Pumpernickel bread Salads Israeli
Halva
Species of plant in the carrot family
spice in breads, especially rye bread. A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread (see Borodinsky
Caraway
Swiss rye bread
valaisan (French pronunciation: [pɛ̃ də sɛɡl valɛzɑ̃], lit. 'Valais rye bread') is a rye bread from Valais, Switzerland. It is recognized with an appellation
Pain_de_seigle_valaisan
Beer made partly from rye
The traditional Slavic kvass is made using rye bread that has been steeped and fermented. In Bavaria, rye malt was used for brewing beer until the 15th
Rye_beer
of hot pastrami, grilled knockwurst, melted Swiss and hot mustard on rye bread, curiously known in these parts as a "sailor sandwich" is, most likely
List_of_sandwiches
Type of burger
caramelized onions between two slices of griddled bread. The bread is typically caraway-seeded rye or marbled rye, though sourdough or Texas toast are sometimes
Patty_melt
bread). Some varieties of Lithuanian bread contain whole seeds of rye and wheat; this type of bread is referred to as grūdėtoji, i.e. "seeded" bread.
Lithuanian_cuisine
Maghrebi dish of eggs poached in a sauce
such variation is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. In Tunisia
Shakshouka
Dish of finely chopped raw beef
sandwich" is popular among those of German descent; it uses sirloin, rye bread, salt, pepper, and chopped onions. A popular street food in Mexico, carne
Steak_tartare
Culinary tradition
cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional
Icelandic_cuisine
Danish porridge
Øllebrød (lit. 'beer bread') is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl)
Øllebrød
Savory cake of Swedish origin
smörgåstårta is typically made up of several layers of white or light rye bread (albeit dark bread also appear) with creamy fillings in between. The fillings and
Smörgåstårta
Type of cheese
Sufganiyah Teiglach Zeroa Breads Ashkenazi breads Bagel Bialy Onion roll Pletzel Pumpernickel Rye bread Sephardic/Mizrahi breads Jachnun Kubaneh Lachooh
Cottage_cheese
Cold delicatessen sandwich
delicatessen sandwich traditionally made as a double-decker on thin-sliced rye bread. The sandwich typically contains one or more varieties of sliced deli
Sloppy_joe_(New_Jersey)
Karelian meat stew
Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread. The hot pot is typically seasoned with black peppercorns, salt, bay leaves
Karelian_hot_pot
Dishes eaten by peasants
from cabbage, meat, mushrooms, flour and sour cream, usually eaten with rye bread Scouse (food), a stew-type dish from Liverpool, which gives its name to
Peasant_foods
Stuffed phyllo pastry
and pghagund (Armenian: պլագինդի, պլագունդա, պղագունդ), „all cakes of bread and honey." From the latter term came the later Arabic name iflaghun, which
Börek
Minced raw pork
"cannibal sandwich" or "wildcat" (seasoned raw beef and sliced onions on rye bread) is sometimes consumed during holidays or family gatherings. Midwest historians
Mett
Selection of traditional Icelandic food
mostly cooked meat and fish products, which are served with a dense rye bread called rúgbrauð, butter and the Icelandic spirit brennivín. Þorramatur
Þorramatur
Yeasted bread roll
Bialy is a type of bread roll, in which the center is indented and is traditionally covered with chopped onion and sprinkled with poppy seeds. The bialy
Bialy_(bread)
Rendered poultry fat
Sometimes it is used as a bread spread, where it may be salted. Generally, this is consumed on Jewish rye or challah breads. It may be used to prepare
Schmaltz
Special bread in Jewish cuisine and religion
Hebrew: חַלּוֹת), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions
Challah
Bakeries of the United States
was a bakery based in Brooklyn, New York, most famous for its Jewish rye bread. It is best known for its advertising campaign "You Don't Have to Be Jewish
Henry_S._Levy_and_Sons
Type of retail establishment
served with a variety of breads and rolls, including bialys, challah, corn rye bread, Jewish rye, onion rolls, Russian health bread, and seeded hard rolls
Appetizing_store
Type of bread made from white wheat flour
loaf, bread baked in a lidded pan, responsible for square-shaped slices Rye bread, a bread that can be darker or neutral in color Sliced bread, pre-sliced
White_bread
Jewish culinary traditions
Jews on the eastern coast of North America. It is usually served with rye bread or crackers. Brisket is also a popular Ashkenazi dish of braised beef
Jewish_cuisine
Island country in the Atlantic Ocean
heads, and black pudding, Flatkaka (flatbread), dried fish, and dark rye bread traditionally baked in the ground in geothermal areas. Puffin is considered
Iceland
Yeast-leavened flatbread baked from wheat flour
also known as Arabic bread, Arab bread (Arabic: خبز عربي, romanized: khubz ʿArabī), Syrian bread, Lebanese bread and pocket bread is a family of yeast-leavened
Pita
Culinary dish strongly associated with a particular country
Ethiopia: doro wat with injera Fiji: kokoda (Fijian ceviche) Finland: rye bread, Karelian pie, karjalanpaisti, lohikeitto, joulutorttu France: escargot
National_dish
Dish consisting of battered or breaded fried fish
accompanying side dishes of sour cream or applesauce) and sliced caraway rye bread if served in a German restaurant or area. Fish fries are very common in
Fish_fry
Icelandic distilled alcoholic beverage
herbal spirit, the taste is often described as having notes of fresh rye bread. It is considered to be a type of aquavit and bottled at 37.5% ABV (75
Brennivín
thickened with bread (or sometimes oatmeal). A similar dish in the cuisine of New England was made by softening rye bread or Boston brown bread with milk and
Bread_soup
Italian Franciscan friar
leap by some force but chose to. Poisoning due to the consumption of rye bread made from ergot-infected grain was common in Europe in the Middle Ages
Joseph_of_Cupertino
Meat preserved by partial drying, seasoning, smoking, and steaming
served at delicatessen restaurants on sandwiches such as the pastrami on rye. The name pastrami likely comes from the Romanian verb a păstra, and Yiddish
Pastrami
French baker (1945–2002)
of wheat. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries
Lionel_Poilâne
Fried bread of Polish origin
were produced from leftover bread dough. The rye bread dough version was popularly eaten instead of bread for breakfast. Ruchanki baked from wheat flour
Ruchanki
Russian cold soup
a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions
Okroshka
is an Austrian company which makes whole grain rye bread. It is headquartered in Raab, Austria. Its bread is cooked "at very low temperature", and uses
Schneider_Brot
ravioli Watergate salad Wet burrito Northeast American chop suey Anadama bread Bacon egg and cheese Baked Alaska Baked ziti Beef on weck Black and white
List of regional dishes of the United States
List_of_regional_dishes_of_the_United_States
Type of French bread
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
Pain_de_campagne
Ring-shaped bread product
romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally
Bagel
Rice dish in which grains do not stick
Sufganiyah Teiglach Zeroa Breads Ashkenazi breads Bagel Bialy Onion roll Pletzel Pumpernickel Rye bread Sephardic/Mizrahi breads Jachnun Kubaneh Lachooh
Pilaf
Raw beef dish
of raw ground beef with onion and salt and pepper, often served with rye bread, or as a dip with crackers. Despite its name, it does not contain tiger
Tiger_meat
Soup made from dried peas
is emblematic of Dutch cuisine. It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter. The bacon is usually katenspek
Pea_soup
Country in northern Europe
December 2020. Retrieved 18 December 2020. "The people have spoken - rye bread is the national food". 19 January 2017. "Kalat, joita suomalaiset syövät
Finland
Karelian dish
dish, made out of potato and rye bread dough. The dough is stored in a wooden sourdough pot before being baked into bread. However, some dough is removed
Hapanlohko
Unleavened bread used in Jewish cuisine and Passover
commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven-day Passover festival. Matzah can be either soft like a
Matzah
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