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Rye bread, the Glossary

Rye bread is a type of bread made with various proportions of flour from rye grain.^[1]

104 relations: American Jewish cuisine, Amylase, Anise, Ashkenazi Jews, Austria, Bagel, Baker's yeast, Barley, Belarus, Belgium, Bimbo Bakeries USA, Bioactive compound, Blood sugar level, Borodinsky bread, Bread, Caraway, Cardamom, Citric acid, Citrus, Corned beef, Cornmeal, Crispbread, Czech Republic, Delicatessen, Denmark, Dietary fiber, Diferulic acids, Estonia, Fennel, Fermentation in food processing, Finland, Flour, France, Germany, Gluten, Glycemic index, Great Britain, Hardtack, History of the Jews in Latvia, History of the Jews in Poland, History of the Jews in Russia, Horsebread, Iceland, India, Jerusalem, Jewish cuisine, Jewish rye bread, Kommissbrot, Latvia, Laurel's Kitchen, ... Expand index (54 more) »
Jewish breads
Rye
Rye breads

American Jewish cuisine

American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews.

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Amylase

An amylase is an enzyme that catalyses the hydrolysis of starch (Latin) into sugars.

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Anise

Anise (Pimpinella anisum), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.

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Ashkenazi Jews (translit,; Ashkenazishe Yidn), also known as Ashkenazic Jews or Ashkenazim, constitute a Jewish diaspora population that emerged in the Holy Roman Empire around the end of the first millennium CE. They traditionally spoke Yiddish and largely migrated towards northern and eastern Europe during the late Middle Ages due to persecution.

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Austria

Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps.

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Bagel

A bagel (translit; bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland.

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Baker's yeast

Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Rye bread and Baker's yeast are breads.

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Barley

Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.

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Belarus

Belarus, officially the Republic of Belarus, is a landlocked country in Eastern Europe.

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Belgium

Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe.

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Bimbo Bakeries USA

Bimbo Bakeries USA, Inc. is the American corporate arm of the Mexican multinational bakery product manufacturing company Grupo Bimbo.

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Bioactive compound

A bioactive compound is a compound that has an effect on a living organism, tissue or cell, usually demonstrated by basic research in vitro or in vivo in the laboratory.

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Blood sugar level

The blood sugar level, blood sugar concentration, blood glucose level, or glycemia is the measure of glucose concentrated in the blood.

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Borodinsky bread

Borodinsky bread (бородинский хлеб borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Rye bread and borodinsky bread are rye breads.

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Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Rye bread and Bread are breads.

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Caraway

Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.

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Cardamom

Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.

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Citric acid

Citric acid is an organic compound with the chemical formula.

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Citrus

Citrus is a genus of flowering trees and shrubs in the family Rutaceae.

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Corned beef

Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef.

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Cornmeal

Cornmeal is a meal (coarse flour) ground from dried corn (maize).

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Crispbread

Crispbread is a flat and dry type of bread, containing mostly rye flour. Rye bread and Crispbread are rye breads.

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Czech Republic

The Czech Republic, also known as Czechia, is a landlocked country in Central Europe.

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Delicatessen

Traditionally, a delicatessen or deli is a grocery that sells a selection of fine, exotic, or foreign prepared foods.

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Denmark

Denmark (Danmark) is a Nordic country in the south-central portion of Northern Europe.

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Dietary fiber

Dietary fiber (fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.

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Diferulic acids

Diferulic acids (also known as dehydrodiferulic acids) are organic compounds that have the general chemical formula C20H18O8, they are formed by dimerisation of ferulic acid.

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Estonia

Estonia, officially the Republic of Estonia, is a country by the Baltic Sea in Northern Europe.

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Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.

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Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

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Finland

Finland, officially the Republic of Finland, is a Nordic country in Northern Europe.

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Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.

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France

France, officially the French Republic, is a country located primarily in Western Europe.

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Germany

Germany, officially the Federal Republic of Germany (FRG), is a country in Central Europe.

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Gluten

Gluten is a structural protein naturally found in certain cereal grains.

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Glycemic index

The glycemic (glycaemic) index (GI) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.

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Great Britain

Great Britain (commonly shortened to Britain) is an island in the North Atlantic Ocean off the north-west coast of continental Europe, consisting of the countries England, Scotland and Wales.

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Hardtack

Hardtack (or hard tack) is a type of dense biscuit (British English) or cracker (American English) made from flour, water, and sometimes salt.

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History of the Jews in Latvia

The history of the Jews in Latvia dates back to the first Jewish colony established in Piltene in 1571.

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History of the Jews in Poland

The history of the Jews in Poland dates back at least 1,000 years.

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History of the Jews in Russia

The history of the Jews in Russia and areas historically connected with it goes back at least 1,500 years.

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Horsebread

Horsebread was a type of bread produced and consumed in medieval Europe.

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Iceland

Iceland (Ísland) is a Nordic island country between the North Atlantic and Arctic Oceans, on the Mid-Atlantic Ridge between North America and Europe.

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India

India, officially the Republic of India (ISO), is a country in South Asia.

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Jerusalem

Jerusalem is a city in the Southern Levant, on a plateau in the Judaean Mountains between the Mediterranean and the Dead Sea.

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Jewish cuisine

Jewish cuisine refers to the worldwide cooking traditions of the Jewish people.

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Jewish rye bread

Jewish rye bread is a type of rye bread commonly made in Jewish communities. Rye bread and Jewish rye bread are Jewish breads and rye breads.

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Kommissbrot

Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Rye bread and Kommissbrot are rye breads.

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Latvia

Latvia (Latvija), officially the Republic of Latvia, is a country in the Baltic region of Northern Europe.

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Laurel's Kitchen

Laurel's Kitchen is a vegetarian cookbook by Laurel Robertson, Carol Flinders, and Bronwen Godfrey.

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Legume

Legumes are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants.

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Limpa

Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. Rye bread and Limpa are rye breads.

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Lithuania

Lithuania (Lietuva), officially the Republic of Lithuania (Lietuvos Respublika), is a country in the Baltic region of Europe.

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Lunch meat

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot.

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Lynne Olver

Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website.

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Maillard reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.

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Manchet

Manchet, manchette or michette is a wheaten, yeast-leavened bread of very good quality, or a small flat circular loaf.

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Meal

A meal is an eating occasion that takes place at a certain time and includes consumption of food.

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Middle Ages

In the history of Europe, the Middle Ages or medieval period (also spelt mediaeval or mediæval) lasted from approximately 500 to 1500 AD.

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Montreal

Montreal is the largest city in the province of Quebec, the second-largest in Canada, and the tenth-largest in North America.

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Netherlands

The Netherlands, informally Holland, is a country located in Northwestern Europe with overseas territories in the Caribbean.

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North America

North America is a continent in the Northern and Western Hemispheres.

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Norway

Norway (Norge, Noreg), formally the Kingdom of Norway, is a Nordic country in Northern Europe, situated on the Scandinavian Peninsula.

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Oat

The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural).

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Pastrami

Pastrami (Romanian: pastramă) is a type of cured meat originating from Romania usually made from beef brisket.

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Pentosan

Pentosans are polymers composed of pentoses.

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Phenolic acid

Phenolic acids or phenolcarboxylic acids are phenolic compounds and types of aromatic acid compounds.

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Poland

Poland, officially the Republic of Poland, is a country in Central Europe.

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Pumpernickel

Pumpernickel is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. Rye bread and Pumpernickel are Jewish breads and rye breads.

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Quick bread

Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.

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Rugbrød

Rugbrød is a very common form of rye bread from Denmark. Rye bread and Rugbrød are rye breads.

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Ruisleipä

Ruisleipä (rye bread) is a dark sourdough rye bread produced extensively in Finland. Rye bread and Ruisleipä are rye breads.

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Russia

Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia.

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Rye

Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.

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Ryvita

Ryvita is a brand of rye crispbread from Great Britain.

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Saccharomyces cerevisiae

Saccharomyces cerevisiae (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms).

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Sandwich bread

Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf) is bread that is prepared specifically to be used for the preparation of sandwiches. Rye bread and sandwich bread are breads.

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Saxons

The Saxons, sometimes called the Old Saxons, were the Germanic people of "Old" Saxony (Antiqua Saxonia) which became a Carolingian "stem duchy" in 804, in what is now northern Germany.

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Scandinavia

Scandinavia is a subregion of Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples.

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Secalin

Secalin is a prolamin glycoprotein found in the grain rye, Secale cereale. Rye bread and Secalin are rye.

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Soda bread

Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast.

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Sourdough

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.

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Starch gelatinization

Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Sunflower seed

A sunflower seed is a seed from a sunflower (Helianthus annuus).

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Sweden

Sweden, formally the Kingdom of Sweden, is a Nordic country located on the Scandinavian Peninsula in Northern Europe.

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Switzerland

Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe.

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Tel Aviv

Tel Aviv-Yafo (translit,; translit), usually referred to as just Tel Aviv, is the most populous city in the Gush Dan metropolitan area of Israel.

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Toronto

Toronto is the most populous city in Canada and the capital city of the Canadian province of Ontario.

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Treacle

Treacle is any uncrystallised syrup made during the refining of sugar.

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Triticale

Triticale (× Triticosecale) is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany.

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Ukraine

Ukraine is a country in Eastern Europe.

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United States

The United States of America (USA or U.S.A.), commonly known as the United States (US or U.S.) or America, is a country primarily located in North America.

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Valais

Valais, more formally, the Canton of Valais, is one of the 26 cantons forming the Swiss Confederation. It is composed of thirteen districts and its capital and largest city is Sion. Valais is situated in the southwestern part of the country. It borders the cantons of Vaud and Bern to the north, the cantons of Uri and Ticino to the east, as well as Italy to the south and France to the west.

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References

[1] https://en.wikipedia.org/wiki/Rye_bread

Also known as Black bread, Marble rye, Marbled rye bread.

, Legume, Limpa, Lithuania, Lunch meat, Lynne Olver, Maillard reaction, Manchet, Meal, Middle Ages, Montreal, Netherlands, North America, Norway, Oat, Pastrami, Pentosan, Phenolic acid, Poland, Pumpernickel, Quick bread, Rugbrød, Ruisleipä, Russia, Rye, Ryvita, Saccharomyces cerevisiae, Sandwich bread, Saxons, Scandinavia, Secalin, Soda bread, Sourdough, Starch, Starch gelatinization, Sugar, Sunflower seed, Sweden, Switzerland, Tel Aviv, Toronto, Treacle, Triticale, Ukraine, United States, Valais, Vancouver, Vinegar, Wasabröd, Wheat, White bread, Whole-wheat flour, Winnipeg, Yeast, Yiddish.

Rye bread, the Glossary

Table of Contents

See also

Jewish breads

Rye

Rye breads

References