A type of rye bread of German origin that is a bit heavier than many other types of rye bread. German rye usually contains a greater ratio of rye flour to wheat flour than the rye breads of Italy, Sweden, or the United States. The higher proportion of rye flour yields a loaf that is a bit denser than other rye breads, but it is not nearly as dense as pumpernickel, which may contain 100% rye flour.
Food & Wines
Rye Bread (German)
