BlackBread

A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as a wheat bread, but will be more moist with a substantially longer keeping time. Such bread is often known as "black bread" (Schwarzbrot in German, chyorniy khleb in Russian) from their darker color than wheat breads (enhanced by long baking times, creating Maillard reactions in the crumb). The German Vollkornbrot (whole grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread. A very similar, but darker, bread, German-style pumpernickel, has an even darker color derived from toasted leftover bread and other agents. Due to the density of the bread, the yeast in the starter is used at least as much for the fermentation character in the bread itself as it is for leavening. Danish rugbrød (rye bread), another archetypical example, is typically made with sour dough, with either straight rye flour, or mixed with whole and/or cracked rye kernels. Any breads containing wheat flour are not considered rugbrød, but white bread. A variety of seeds, such as pumpkin, poppy and caraway, may be added for taste. Rugbrød is a staple lunch food, typically eaten topped with cold or warm fish and meats, cheese or any other cold cut.