Grain

Rye

Rye bread uses rye flour in part or whole—denser, darker, and more sour or earthy than white wheat loaves. Northern and Eastern European traditions (pumpernickel, rugbrød, Jewish rye) define the category; caraway is optional, not mandatory. High-rye doughs are sticky and low in gluten strength. Excellent with smoked fish, cured meats, strong cheese, and open sandwiches. Keeps moist longer than lean wheat breads. Toast thick slices; thin sandwich cuts suit deli meats. Flavour intensifies as the loaf ages a day.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Crispbread

Dark Rye

Light Rye

Pumpernickel

Characteristics

Preparations

BakedOpen SandwichSlicedToasted

Traits

DarkDenseDense CrumbEarthyEarthy Sour NotesMoist KeepingRye FlourSlightly Sour

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 341

Amount per 100 g

Total Fat 2.62 g
Saturated Fat 0.49 g
Trans Fat 0 g
Monounsaturated Fat 0.51 g
Polyunsaturated Fat 1.19 g
Cholesterol 0 mg
Sodium 4.8 mg
Salt 0.01 g
Total Carbohydrate 65.8 g
Dietary Fibre 5.9 g
Total Sugars 1.04 g
Complex / starch 60.6 g
Protein 9.79 g
Water 12.6 g

Detailed nutrients

Energy 341 kcal
Water 12.6 g
Carbohydrates 65.8 g
- Sugars 1.04 g
- Starch 60.6 g
- Fibre 5.9 g
Protein 9.79 g
Fat 2.62 g
- Saturated Fat 0.49 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.19 g
  - Omega-3 0.12 g
Vitamins 63.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.39 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 35.1 µg
- Vitamin C 2 mg
- Vitamin E 0.92 mg
- Vitamin K 2.3 µg
Minerals 320 mg
- Major Minerals 319 mg
  - Calcium 67 mg
  - Sodium 4.8 mg
  - Potassium 247 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.39 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.21 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 35.1 · vitamin-e: 0.92 · vitamin-k: 2.3 ·

Minerals

Sodium: 4.8 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Rye of Bread: composition reflects this culinary part relative to the whole ingredient.

History

500DE

Rye bread sustained northern European diets where wheat was less reliable.

1800DE

Regional rye and pumpernickel styles fixed German and Nordic bakery identity.

1900US

Jewish rye and deli culture spread seeded rye bread in North America.

Rye