Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

It is very common in the soughdough bread 'world' due to its health benefits, since rye flour is richer in fibers than regular wheat flour, but also because of the rye biochemical composition. It requires an acidic enviroment (i.e. using sourdough starter as a leavener) to retain the dough's structure, otherwise it wouldn't grow.