I don’t really like rye bread. I can eat if I have to, but its flavor is too strong and aromatic for my taste. People have informed me that’s from caraway seeds added to the rye flour.
Is caraway the main flavoring in rye bread? What does rye flour taste like on its own? Is rye bread made with only rye flour or is it made with a blend of different kinds of flour? Are there varieties of rye bread without the heavy aromatic taste?
It’s usually a mix of different flours. Most of the recipes I have used have more white flour than rye flour in them. Molasses is also an ingredient and imparts its own flavor to the bread.
Rye is a cereal grain all its own, like wheat. Rye bread with caraway is often called “Jewish Rye”. There is also just rye and sour rye, among others.
Rye flour does have its own flavor, kind of earthier than whole wheat. Rye also has little gluten, so if you made bread solely from rye flour it would be a little brick. Makes great crackers though.
What with the traditional caraway and molasses (which is what makes it dark, rye is no darker than whole wheat), plus the wheat flour to make it riseable, the actual taste of the rye is much occluded. Try some Swedish rye flatbread to get the flavor.