Which spice is a common flavouring for many kinds of rye bread
Rye bread Instead, this Jewish- and Slavic-influenced bread is made from cracked rye or coarse rye meal, added to wheat flour. Winnipeg-style rye bread does not contain caraway seeds. There are three different types of rye crisp bread: yeast fermented, sourdough fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia is baked following three to four hours of fermentation. Sourdough crisp breads are used in Finland, Estonia, Latvia, Lithuania, Poland, Germany and India. The third type of crisp bread is the so-called cold bread crisp bread, essentially a type of hardtack (known in Sweden particularly as "knäckebröd"
Rye bread is not uncommon to find a variant of "Vollkornbrot" with sunflower seeds instead of the rye seeds, and some traditional recipes also substitute whole wheat grains for the rye grains. In the colonial era in North America, particularly in the United States, it became common to mix rye and cornmeal in what was known as "rye and Indian" or, if wheat flour was added, "thirded" bread; the resulting bread, though less dense than a whole-rye bread, was still heavier than the more expensive wheat-only breads that later became commonplace. In medieval Europe, a mixed rye and wheat bread known as