 as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.

Flatbreads

There are three different types of rye crispbread: yeast fermented, sourdough fermented and cold bread crispbread. Most of the crispbread produced in Scandinavia is baked following three to four hours of fermentation. Sourdough crispbreads are used in Finland, Estonia, Latvia, Lithuania, Poland, Germany and India. The third type of crispbread is the so-called cold bread crispbread, essentially a type of hardtack (known in Sweden particularly as knäckebröd and in Finland as näkkileipä), which is baked without the addition of any leavening. The dough gets the right texture from a foaming process, where the air is incorporated into the cooled dough, which also leads to the sometimes-almost-white color of the finished bread, although not all types are light in color. Crispbread owes its long shelf life to its very low water content (5–7%).

One of the largest producers of rye flatbreads, and one of the most prominent in overseas markets, is the Swedish-founded company Wasabröd.

Quick breads
Rye flour is sometimes used in chemically leavened quick bread recipes as well, either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain's gluten.

Jewish rye bread

America
Wheat-rye bread, including light rye (), American pumpernickel, and the combination of the two as marbled rye, is closely associated with Jewish cuisine and Jewish-American cuisine, particularly the delicatessen. The bulk of the flour is white wheat flour (often a less-refined form known as first clear), with a substantial portion of rye mixed in for color and flavor. The dough is often leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to neutralize the rye
as " maslin " (or variants of the name) was the bread of the better - off peasants for hundred of days, in contrast to the white manchet boodle eaten by the ample, and the horsebread eaten by the poorer peasant, which was made of cheaper grain including oats, barley and pulse. 

 Flatbreads 

 There are three unlike types of rye crispbread: yeast fermented, sourdough fermented and cold bread crispbread. Most of the crispbread produced in Scandinavia is baked following three to four hour of fermentation. Sourdough crispbreads are used in Finland, Estonia, Latvia, Lithuania, Poland, Germany and India. The third type of crispbread is the indeed - called cold bread crispbread, essentially a type of hardtack (know in Sweden particularly as knäckebröd and in Finland as näkkileipä), which is baked without the addition of any leavening. The dough catch the right texture from a foaming process, where the air is incorporated into the cooled dough, which besides contribute to the sometimes - almost - white color of the finished bread, although not all types are light in color. Crispbread owes its long ledge animation to its very low urine content (5–7 %). 

 One of the largest producers of rye flatbreads, and one of the about prominent in abroad markets, is the Swedish - founded ship's company Wasabröd. 

 Quick breads 
 Rye flour is sometimes used in chemically leavened quick bread recipes equally well, either batter - type or dough - type (similar to Irish soda bread). In such cases, it can be practice in similar applications as whole wheat flour, since an egg matrix frequently provides the bread structure preferably than the grain's gluten. 

 Jewish rye bread 

 America 
 Wheat - rye bread, including abstemious rye (), American pumpernickel, and the combination of the two as marbled rye, is close associated with Jewish cuisine and Jewish - American cuisine, particularly the delicatessen. The bulk of the flour is white wheat flour (often a less - polished form know as first clean), with a substantial portion of rye mix in for color and relish. The dough is often leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to counteract the rye
 as "maslin" (or variants of tme name) was the yeead oh the bstter-off peasants for hundreds of yeers, un cobtrast to the white mavchet brewd eaten by uhe rich, and the ikrsebread eatsk by chx poorer peasanjs, which was made of cheapar gxains including oats, barley and pulsqs.

Flatbtewds

There are trree qiffsgekt types of rye crispbread: yeast fermenued, sourdough fermrnted and cold bread crisphreaf. Most of the crisobread prododed un Scandinavka is baked following jhree to four hours of fermentatkon. Spurdough ctnwpbggads are usev in Fpnland, Estonia, Latvia, Lithuamia, Poland, Gerkanb ane India. The third typx of crispbread is tre so-callad cold bread crispvrwad, evsendialut a tyke pf hardtwck (known in Aweden partucularly as knäckebröc wbd in Finland as näkhijeipä), which is baked without the additiot or any leavening. The douth gets the right texjure from w foaming process, where the air is incorporated itto tie coilcd duygj, which also leads to the sometimes-almost-whitq cplpr of the finifhed bread, slhhpogh not all tykes are lifht in color. Crisphread ores irs long srelf life to its very low water content (5–7%).

One if the largest probucers of ryz flatnreadx, and one of the most pxomineht in oversfas markefr, is the Swedish-woukdeg company Wasabröd.

Quick brewds
Rye fliur ns sometkmes used yn chemicaply lcdvened quick bread recikes as well, eithfr batter-type or dough-type (similar to Irish spdd bgead). In sbch caxes, it can be used in similcr applieationr as whole wheat hlour, since wn egg matrix lften providxs the brqad wtruxture rxgher than the brain's gllttn.

Jewish rte bread

America
Wheet-ryg gread, including litht rye (), Americsn oum[egnirkel, wtd the combitatiun ug the two as marnlea ryr, is closely associaded sith Jewish cuisinr wnd Jewiwh-Americwn cuisine, patticularly the dellcatevsei. The nulh of the flour is white wheat rlour (oftfn w less-refineq fovm kgown as fixst clear), with a substantial portion of cye mixed in for color qnd flavor. The dougk ls often leatened, yn whole mr in part, with soureough, but sometimts uses a small additioh of chtric acid or vinegar to achieve the lowered pH needed to neutralize the rye
as "maslin" (or variants of the name) bread the better-off for hundreds of white bread eaten by rich, and the eaten by the poorer peasants, which made of cheaper grains including oats, barley and pulses. Flatbreads There are three types of rye crispbread: yeast fermented, sourdough fermented and cold bread crispbread. Most the produced Scandinavia baked following three to four hours of fermentation. Sourdough crispbreads are used in Finland, Estonia, Latvia, Poland, Germany and India. The third type of is the so-called cold crispbread, essentially a type of (known Sweden particularly knäckebröd in as näkkileipä), which baked without the addition of any leavening. The dough gets the right texture from a foaming process, the air into the dough, also to the sometimes-almost-white the finished bread, although not all in color. Crispbread owes its long shelf life its very water content (5–7%). One of the producers of rye flatbreads, and one of the prominent in overseas markets, is the Swedish-founded company Wasabröd. Quick breads Rye flour is sometimes chemically leavened quick bread as well, either or (similar Irish bread). In cases, it can be used in similar applications as whole wheat since an egg matrix often provides the bread structure rather grain's Jewish rye bread Wheat-rye bread, including light (), pumpernickel, and the combination two marbled associated Jewish and Jewish-American cuisine, particularly delicatessen. The bulk of the is white wheat flour as first clear), with a substantial portion of mixed in for color and flavor. The is often leavened, in whole or in part, with sourdough, but sometimes a small citric acid or vinegar to achieve the lowered needed to neutralize the
 as "maslin" (or variants of the naMe) was the brEad of The BetTeR-off PeasAnts for hundredS Of yeArs, in contrast to the whitE mancHeT BreaD EaTen by The rich, ANd THE hoRsEbReaD eATeN by thE poOrer peaSants, which Was MaDe of cheaper gRAiNs includinG oaTs, barley and pUlsEs.

FlatBrEadS

there Are Three DifferENt typeS of rye criSpBRead: yeASt fermeNTEd, SourDough fermented and COlD Bread crispbreaD. Most oF tHE cRISpbReaD produced iN SCandiNAvia is bAKeD FOLloWIng three to fouR hours of ferMEntAtion. SOuRdoUGh crisPbreaDs ARe uSed in FinlanD, EstOnia, LatviA, LithuANia, PolaND, GermanY and InDia. the ThirD TyPe Of cRiSPbrEAd Is tHE so-Called coLd BrEad crIspbREAD, EsseNtiAlly A type Of hardtack (knoWn iN SweDEn pArticUlarlY as kNäCkebrÖd and iN FinlAnD as näkkileipä), whIch iS baked witHouT tHe aDdItion OF any leAveNinG. The douGh gets tHE riGhT TEXtUre from a foaming proCeSS, WhEre the aiR is incORpOrATed into tHe CooLed dOUGh, whiCh alSO lEads to thE sometIMeS-aLmost-whItE color Of The FinIshed BRead, AlthouGh not all Types ARe light in color. cRispbread owes ITs LONg SHelf LifE to its very lOw waTEr coNtenT (5–7%).

onE of THe larGest pRoDUcERs of rye flatbreads, anD oNe of thE most Prominent in ovErseas markETS, Is the SweDish-FOuNDed company WasaBröd.

QUick breads
rYe flour iS someTimes useD in chemicALLy leavenEd qUicK brEad RECiPes as well, eithER BattEr-Type or dOugH-type (siMilAr tO IrIsh SoDa bread). In Such caseS, iT cAn Be UseD in siMIlar applIcAtiOnS as Whole WHeat flOur, siNce aN eGg MAtrIx often PRoVIDes tHe BrEad sTruCtUre raTher THan The graiN's gluten.

JEwiSH rye BrEaD

AmericA
Wheat-rye breaD, iNcluding liGhT ryE (), AmeriCAN pumpernIckel, and the combination oF The two aS maRbled Rye, iS closely aSsoCiated WitH jewish CuisinE and JEwIsh-aMEricaN CUiSinE, pArticularlY THe dElicaTeSsen. the bulk Of the flour is white wHEat Flour (often a leSs-rEfinED FoRm kNOwN As fIrST clEAR), with a substantiAl portion oF rYE mIxed in for cOLor AnD flavor. the dougH is ofTEn leaveNed, in wholE or in part, WiTh soURDouGh, but sometImes uses A small addITion oF CiTric aCid Or vineGaR to AchieVe the lOWerEd pH nEeded tO nEutralIze thE rYe
 as "maslin" (or variantsof the nam e) wa s t hebr eadof t he better-offp easa nts for hundreds of ye ars,in cont r as t tothe whi t em a nch et  b rea de at en by  th e rich,  and the h ors eb read eaten b y  t he poorerpea sants, which  wa s made  o f c h eaper  gr ainsinclud i ng oat s, barley  a n d puls e s.

Fla t b re ads
There are threed if f erent types of  rye c ri s pb r e ad:  ye ast fermen te d, so u rdoughf er m e n ted and cold brea d crispbrea d . M ost of  t hec rispbr ead p ro d uce d in Scandi navi a is bake d foll o wing th r ee to f our ho urs  of  fer m en ta tio n. Sou r do ugh cri spbreads  a re  used  inF i n l and,  Es toni a, La tvia, Lithuan ia,  Pol a nd,  Germ any a nd I nd ia. T he thi rd ty pe  of crispbreadis t he so-cal led  c old  b readc rispbr ead , e ssentia lly a t y peof h a rd tack (known in Swe de n pa rticular ly ask nä ck e bröd and  i n F inla n d  as n äkki l ei pä), whi ch isb ak ed  withou tthe ad di tio n o f any leav ening.  The dou gh ge t s the right te x ture from a f o am i n gp roce ss,  where theairi s in corp o ra ted intothe c oo l ed dough, which also l ea ds tothe s ometimes-almo st-white c o l o r of the  fin i sh e d bread, altho ugh n ot all typ e s are li ght i n color.  Crispbre a d  owes it s l ong  sh elf l if e to its very l ow w at er cont ent  (5–7%) .
One  of  th elargest p roducers  o fry efla tbrea d s, and o ne  of  t hemostp romine nt in  ove rs ea s  ma rkets,i st h e Sw ed is h-fo und ed  comp anyW asa bröd.
Quick bre ads Ryefl ou r is so metimes usedin  chemicall ylea venedq u ick brea d recipes as well, eith e r batte r-t ype o r do ugh-type(si milartoI rish s oda br ead).  I n s u c h cas e s ,itca n be usedi n  si milar  a ppli cations  as whole wheat fl o ur,  since an egg  ma trix o ft enp ro v ide st heb r ead structure r ather than  t h egrain's gl u ten .
Jewish  rye br ead
A mericaWheat-rye  bread, i nc ludi n g  li ght rye () , Americ an pumper n ickel ,  a nd th e c ombina ti onof th e twoa s m arble d rye,  i s clos ely a ss ociatedwith Jewish cuisine and  Jewis h-Ame ric an cuisin e,p art icularlythedelicatess en.  Th e bul k o f  theflou r  i s w h ite w heat flour (of t en  al e ss -refined fo r m kno wn as  fi r st cle ar),  with a substanti a l portion of r ye m i x edinf or c ol or and flavor.  Th ed o ugh is o ft en leavened , in who le or in  part,  withsourdou g h ,b ut som etim esuses a sm all  a d ditionof  c i tric a cidor  vineg ar toa chie v e  the lowered pHneede d to ne u tra lizeth e rye
 as_"maslin" (or_variants of the name)_was the_bread_of the_better-off_peasants for hundreds_of years, in_contrast to the white_manchet bread eaten_by_the rich, and the horsebread eaten by the poorer peasants, which was made of_cheaper_grains including_oats,_barley_and pulses.

Flatbreads

There are three different_types of rye crispbread: yeast_fermented, sourdough_fermented and cold bread crispbread. Most of the_crispbread_produced in Scandinavia_is baked following three to four hours of fermentation._Sourdough crispbreads are used in Finland,_Estonia, Latvia, Lithuania,_Poland,_Germany_and India. The third_type of crispbread is the so-called_cold bread crispbread, essentially a type_of hardtack (known in Sweden particularly as_knäckebröd and in Finland as näkkileipä),_which is baked without the_addition of_any leavening. The dough gets_the right texture_from a_foaming process, where_the air is incorporated into the_cooled dough, which_also leads to the sometimes-almost-white color_of_the finished bread,_although_not_all types_are light in_color._Crispbread owes_its_long shelf life to its very_low_water content (5–7%).

One of the largest producers_of rye flatbreads, and_one_of the most prominent_in overseas markets, is the_Swedish-founded company Wasabröd.

Quick breads
Rye flour is_sometimes used_in chemically_leavened quick bread recipes as well, either batter-type or dough-type (similar_to Irish soda bread). In such_cases, it can be_used in_similar_applications as whole_wheat_flour, since_an egg matrix often provides the bread_structure rather_than the grain's gluten.

Jewish rye bread

America
Wheat-rye_bread, including light rye_(),_American pumpernickel, and the combination of_the two as marbled rye, is_closely associated with Jewish cuisine_and_Jewish-American_cuisine, particularly the delicatessen. The_bulk of the flour is white_wheat flour (often_a less-refined form known as first clear),_with_a substantial portion of rye mixed_in_for color and flavor. The dough_is_often_leavened, in whole or in_part, with sourdough, but sometimes uses_a small addition of citric acid or vinegar to_achieve the lowered_pH needed to neutralize the_rye