Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in colour, depending on the type of flour used and the addition of colouring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is darker in colour and stronger in flavour.
Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates.
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