New York Rye Bread

New York rye bread is made using a combination of rye and wheat flour, giving it a light coloured crumb in comparison to breads made using all rye flour. It has a chewy, tasty crust, and a distinctive flavour due to the inclusion of caraway seeds. This variety of ryebread is ideal for serving with soups and stews.

Marble rye bread is also sold, made with a combination of rye dough and wheat dough. The dark rye dough (made using all rye flour or combined with a proportion of wheat flour) is placed on top of a layer of white wheat dough, and then rolled up to produce a spiral pattern of rye and wheat bread. The optional addition of molasses to the rye part of the dough gives it a darker colour and a distinctively rich flavour. This marbled bread has a relatively dense texture and a chewy, yet somewhat crispy crust. It is often used to make hearty flavoured deli-style sandwich bread.