Talk:Rye bread

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Misleading picture?[edit]

The picture shows a bread with 50% rye which looks different (looks like a normal wheat bread) than a 100% rye bread. Maybe it's better with a picture like the one in this article: http://www.theguardian.com/lifeandstyle/2010/feb/06/cider-rye-loaf-baking-lepard - the color is different. — Preceding unsigned comment added by 80.212.148.4 (talk) 19:25, 28 April 2016 (UTC)[reply]

How to eat[edit]

How to eat a rye bread .. Combination of other cereals that can be added to to enjoy the taste of Rye bread.

However you feel like it I think is the best way :) --Hellahulla 17:45, 12 November 2007 (UTC)[reply]

Amylase versus gluten content[edit]

Rye flour is not lacking in amylase enzyme, it is lacking in gluten. Rye flour has higher amylase activity than wheat flour. It's the gluten that forms the structure that traps gas bubbles and makes a light crumb.

Merge with Rugbrød question[edit]

Why in the world should Rye Bread be merged with Rugbrød? Rugbrød is just a danish variant of Rye Bread. —Preceding unsigned comment added by 84.217.53.123 (talk) 00:48, 22 November 2008 (UTC)[reply]

Don't merge Rugbrød into Rye bread. If Pumpernickel has it's own page then so should Rugbrød. US Rye bread is quite different to both of those. —Preceding unsigned comment added by 82.180.24.6 (talk) 17:23, 10 October 2009 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:03, 3 July 2008 (UTC)[reply]

Rye bread or geography lesson?[edit]

The second paragraph of the lead has become a little cluttered with locations. Does every country in which rye bread is eaten need to be inserted and wikilinked?

Suggestion: could this be resolved by simply mentioning prominent rye-growing regions in Northern, Central and Eastern Europe? For an entry for a foodstuff, it reads remarkably like a battle for national identity. --Iryna Harpy (talk) 02:49, 3 January 2014 (UTC)[reply]

Ironic that you bring the notion of a 'battle for national identity' into the argument. The same thing was adressed on the kielbasa talk page... where you've seemed to have arbitrarily chosen to write off that exact same argument you've presented here -- even though multiple modern day Central/Eastern European nations (other than Ukraine and Poland) use the word 'kielbasa' for sausage (which, in that case is a word that isn't even based on a language original to any Slavic or Uralic speaking nation, but rather is a cognate borrowed from Turkic languages). Ryecatcher773 (talk) 01:03, 18 October 2017 (UTC)[reply]

Kimmel[edit]

Kimmel is probably due to the German name for Caraway "Kümmel" (Dutch Comijn, French Cumin). IOW cheese with caraway is called Kümmel-kaese etc. 2A02:A458:C30A:1:ED24:37B3:120B:30B9 (talk) 17:42, 25 September 2021 (UTC)[reply]

What kind of meat and vegetables for a rye sandwich[edit]

Turkey and avocado is great 47.219.27.168 (talk) 17:50, 26 December 2021 (UTC)[reply]

Chorniy Khlep[edit]

Contrary to what some people to seem to believe, most English-speakers do not read Cyrillic. As this is English Wikipedia, if we must include samples of foreign alphabets (such as чёрный хлеб), can we please at least include comprehensible transliterations (e.g., chorniy khlep). Nuttyskin (talk) 13:04, 25 October 2022 (UTC)[reply]