Jewish rye - (Judaism) bread made with rye flour; usually contains caraway Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber.
Then I found this, which is just interesting....
It was under the category 'Swedish Rye'.
'Whole-grain rye is made by grinding rye berries into a variety of textures and colors, categorized according to the amount of bran and germ left in after milling. These grinds include light, medium and dark flours and pumpernickel rye, which is a coarse meal rather than a flour. The coarser the flour grind, the more robust the flavor, the darker the color and the denser your bread. The rye flour most commonly available in supermarkets is medium-grind, good for general bread making when combined with wheat flour.
Dictionary definition of Swedish Rye on internet:
Swedish rye
a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
Rye flour and caraway seeds. Some Rye doesn't have the seeds and is often called deli rye. The Jewish also roll the dough in corn meal or some other grainy meal; that is the little hard meal that you find in the bag.
I asked that question a long time ago and the man at the supermarket deli gave me that explanation. It may certainly not be correct. It satisfied my curiosity at the time though. I would imagine the main difference is adding the caraway seeds.
This post was edited by Thriftymaid at July 2, 2017 12:13 PM MDT
I would imagine the main difference is adding the caraway seeds.
This post was edited by Thriftymaid at July 2, 2017 12:13 PM MDT
WM BARR . =ABSOLUTE TRASH 