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Rye bread is a type of bread made with various proportions of flour from rye grain.

It can be light or dark in colour, depending on the type of flour used and the addition of colouring agents, and is typically denser than bread made from wheat flour.

It is higher in fibre than white bread and is often darker in colour and stronger in flavour. Rye bread has notable health benefits when compared to white bread.[citation needed]

Dark rye bread became a staple which lasted to the Middle Ages. Many different types of rye grain have come from north-central and eastern Europe such as Finland, Denmark, Baltic countries, Russia, The Netherlands and Germany.

In Austria, Finland, Estonia, Denmark, Latvia, Lithuania, Poland, Belarus, Russia, and Ukraine, rye breads of varying consistency are the most popular type of bread. Around 500 AD, the Saxons and Danes settled in Britain and introduced rye, which was well suited to colder northern climates.

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“Bread - like real love - took time, cultivation, strong loving hands and patience. It lived, rising and growing to fruition only under the most perfect circumstances.” Melissa Hill.
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