Jewish Rye Bread
Default unit: pcs · Less common product
Description
A traditional dense rye bread, often made with a sourdough starter, featuring a dark crust and distinctive aroma. It is used in Jewish cuisine for sandwiches, soup accompaniments, and as a side for fish dishes.
Nutrition
(per 100g)
Calories259
Protein9г
Fat3.3г
Carbs48г
Vitamins & minerals
B‑vitamins (B1, B3, B6), iron, magnesium
How to choose
Look for a uniform dark crust without cracks or overly dry crumbs; the aroma should be characteristic and slightly tangy.
How to store
Keep at room temperature in a paper bag or cloth sack for up to 3 days; for longer storage freeze and re‑heat in the oven before serving.
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