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Rye Bread. A broad variety of pan and hearth bread (q.v.) types that contain differing proportions of rye flour (q.v.) and wheat flour (q.v.), vary in crumb color (q.v.) from practically white to deep brown, in shape from rectangular to round to elongated loaves (q.v.), in taste from mildly acidic to a tangy, distinctly sour taste, sometimes supplemented with caraway seed (q.v.) and other flavoring ingredients. They are designated by such names as American, Jewish, German, Bohemian, Russian, Polish, and Swedish rye bread to indicate their presumed origins and special characteristics.