Rye bread (English Wikipedia)

European Food Research And Technology, 2002, Volume 214, Number 1, pages 33-42, doi:10.1007/s00217-001-0417-6
Jonsson, Karin; Andersson, Roger; Bach Knudsen, Knud Erik; Hallmans, Göran; Hanhineva, Kati; Katina, Kati; Kolehmainen, Marjukka; Kyrø, Cecilie; Langton, Maud; Nordlund, Emilia; Lærke, Helle Nygaard; Olsen, Anja; Poutanen, Kajsa; Tjønneland, Anne; Landberg, Rikard (September 2018). "Rye and health - Where do we stand and where do we go?". Trends in Food Science & Technology. 79: 78–87. doi:10.1016/j.tifs.2018.06.018. S2CID 52837769.
Rosén, Liza AH; Silva, Lorena O. Blanco; Andersson, Ulrika K.; Holm, Cecilia; Östman, Elin M.; Björck, Inger ME (2009-09-25). "Rosén Liza et al. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, Nutrition Journal, 2009, 8:42". Nutrition Journal. 8 (1). Nutritionj.com: 42. doi:10.1186/1475-2891-8-42. PMC 2761418. PMID 19781071.

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Nathan, Joan (1998). Jewish Cooking in America. New York: Alfred A. Knopf. p. 80. I have always wondered by American Jews call a very heavy and sour rye bread or Bauernbrot "cornbread." Somehow the word corn got lost in the translation. In Germany, Jewish rye bread was made with all rye flour. not here. In this country [USA] some wheat is thrown in. In Yiddish corn means grain so a cornbread could be any bread with grain. Some say that the bread got its name because cornmeal is thrown on the baking sheet when it is baked. [Via Olver, Lynne (15 January 2015). "Bread, beer & yeast: Jewish rye". The Food Timeline.]

"Rye Dough - Culinary Encyclopedia". Ifood.tv. Archived from the original on 2013-06-05. Retrieved 2013-05-26.

Rosén, Liza AH; Silva, Lorena O. Blanco; Andersson, Ulrika K.; Holm, Cecilia; Östman, Elin M.; Björck, Inger ME (2009-09-25). "Rosén Liza et al. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, Nutrition Journal, 2009, 8:42". Nutrition Journal. 8 (1). Nutritionj.com: 42. doi:10.1186/1475-2891-8-42. PMC 2761418. PMID 19781071.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

Rosén, Liza AH; Silva, Lorena O. Blanco; Andersson, Ulrika K.; Holm, Cecilia; Östman, Elin M.; Björck, Inger ME (2009-09-25). "Rosén Liza et al. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, Nutrition Journal, 2009, 8:42". Nutrition Journal. 8 (1). Nutritionj.com: 42. doi:10.1186/1475-2891-8-42. PMC 2761418. PMID 19781071.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

"Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More". Organic Gardening. Archived from the original on July 13, 2013. Retrieved 2013-05-26.

Jonsson, Karin; Andersson, Roger; Bach Knudsen, Knud Erik; Hallmans, Göran; Hanhineva, Kati; Katina, Kati; Kolehmainen, Marjukka; Kyrø, Cecilie; Langton, Maud; Nordlund, Emilia; Lærke, Helle Nygaard; Olsen, Anja; Poutanen, Kajsa; Tjønneland, Anne; Landberg, Rikard (September 2018). "Rye and health - Where do we stand and where do we go?". Trends in Food Science & Technology. 79: 78–87. doi:10.1016/j.tifs.2018.06.018. S2CID 52837769.

"Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More". Organic Gardening. Archived from the original on July 13, 2013. Retrieved 2013-05-26.
"Rye Dough - Culinary Encyclopedia". Ifood.tv. Archived from the original on 2013-06-05. Retrieved 2013-05-26.
"Winnipeg Rye Bread Recipe". Allrecipes.com. Archived from the original on 2015-08-27. Retrieved 2013-05-26.

Staff Writer (2008-10-08). "Give us this day our daily Winnipeg rye bread..." Winnipeg Free Press. Retrieved 2013-05-26.