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Russian Rye bread is typically made with a combination of rye and wheat flour, resulting in a denser texture and a stronger rye flavor. Jewish Rye bread, on the other hand, is made with a higher proportion of white flour, giving it a lighter texture and a milder rye flavor.
We would argue that, yes, there is definitely a difference. Or at least there should be! After paging through several of our favorite bread baking books, here’s what we’ve determined: Light Rye: This bread is made using white rye flour ground from the center endosperm of the rye berry.
Meanwhile, pumpernickel and coarse rye flour contain the most bran and germ. The difference, Myhrvold stated, is that "pumpernickel is a little finer than coarse rye flour, and it has a texture ...
Jeffrey Hamelman argues in Bread that sourdough rye breads benefit from a dedicated rye starter, and this recipe allows you to develop one for future loaves; but it isn’t a necessary component if you only make rye bread occasionally.
Dietitians recommend rye bread as a healthy bread choice—and here's how to pick the healthiest loaf of rye bread.
In fact, pumpernickel bread is a type of rye bread. The umbrella of rye bread includes pumpernickel, Jewish rye, dark rye, and light rye, all of which are made with rye grains.
Looking for a Jewish rye bread recipe made the traditional way, with a rye sour and old bread soaker? This Jewish rye delivers tangy rye flavor and a moist, chewy crumb. It's the perfect foundation for the thickest, juiciest deli sandwich you can assemble.