Rye loaf bread

A tin or hearth bread of rye flour on a sourdough starter, dark brown, with a dense moist crumb and a sourish-malty taste, with soups, borscht, lard and herring.

Rye loaf bread is a tin or hearth bread of rye flour (entirely or in a mix with wheat), usually on a sourdough starter, dark brown, with a dense moist open crumb, a thick crisp crust, a sourish-malty taste and aroma; often with malt, coriander or caraway. It is served with soups, borscht, lard, herring, cheese and butter and used for croutons, sandwiches and coating.