Lexic.us

Definition of Rye bread

1. Noun. Any of various breads made entirely or partly with rye flour.

Definition of Rye bread

1. Noun. A bread made partly or entirely with rye flour. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Rye Bread

Literary usage of Rye bread

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Encyclopedia Americana: A Library of Universal Knowledge (1918)
"Wheat bread is the chief product of the modern bakery, then rye bread, ... The amount of rve flour for rye bread and other uses is approximately 10000000 ..."

2. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1912)
"rye bread is moister, closer, and darker in colour than ordinary household bread. ... Fine rye bread is as digestible as wheaten bread, but in the case of ..."

3. A Treatise on Food and Diet: With Observations on the Dietetical Regimen by Jonathan Pereira (1843)
"97,) and yields less nitrogen, (see pp. 145 and 28 :) hence it is inferior in nutritive properties to the latter. Rye-bread, called in Germany ..."

4. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"rye bread.—This bread may be made leavened or unleavened, since the analogy in the property of its protein to that of wheat renders the leavening of rye ..."

5. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"rye bread.—This bread may be made leavened or unleavened, since the analogy in the property of its protein to that of wheat renders the leavening of rye ..."

6. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"rye bread.—This bread may be made leavened or unleavened, since the analogy in the property of its protein to that of wheat renders the leavening of rye ..."

7. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"rye bread.—This bread may be made leavened or unleavened, since the analogy in the property of its protein to that of wheat renders the leavening of rye ..."

8. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1917)
"rye bread.—This bread may be made leavened or unleavened, since the analogy in the property of its protein to that of wheat renders the leavening of rye ..."

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