Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France and Germany. Around 500 AD, the Saxons and Danes settled in Britain and introduced rye, which was well suited to its temperate climates.
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