Rye bread is made with rye flour, which gives it a denser texture and a slightly sour, tangy flavor. Rye flour contains less gluten than wheat flour, so rye bread tends to be denser and heavier, with a more substantial crumb. The distinctive flavor of rye bread comes from the fermentation process, often enhanced with caraway seeds or other spices. Rye bread is especially popular in Eastern European countries and is often used for hearty sandwiches like the classic Reuben.
The texture of rye bread is chewy, and it often has a thick, dark crust, which can range from dark brown to nearly black depending on the recipe. Rye bread is a great choice for pairing with meats, especially smoked or cured varieties, as well as with sharp cheeses or pickled vegetables.
