Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland.

Archaeobotanical discoveries in Britain and Ireland show it was in use in both areas since at least the early Iron Age, although evidence of sustained intentional cultivation, especially before this, is uncertain.

[2][3] Rye cultivation in Britain and Ireland became relatively uncommon in the 1700's due to a shift in farming techniques and technology: the Second Agricultural Revolution.

[4][5][6] While rye and wheat are genetically similar enough to interbreed (resulting in hybrids known as triticale), their biochemistries differ enough that they affect the breadmaking process.

[7] There are two common solutions: The traditional manner, developed where obtaining wheat was impractical because of marginal growing conditions or supply difficulties, uses dough acidification to impede the function of rye amylases.

Instead, the addition of naturally acidic Lactobacillus "sourdough" cultures lowers bread pH, facilitating the growth of an acid-tolerant yeast strain, and helping gelatinize starches in the dough matrix.

Its added gluten compensates for amylase activity on the starch in the dough, allowing the bread to retain its structure as it bakes.

German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin.

Some unique rye bread recipes include ground spices such as fennel, coriander, aniseed, cardamom, or citrus peel.

In addition to caramel and molasses, ingredients such as coffee, cocoa, or toasted bread crumbs are sometimes used for both color and flavor in very dark, bread-like pumpernickel.

In 2017, it was voted as the national food of Finland and Finns celebrate ruisleivän päivä (rye bread day) on February 28.

In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain's gluten.

The dough is often leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to neutralize the rye amylases.

The so-called Jewish rye is further seasoned with whole caraway fruits and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef and pastrami.

[21] In Scandinavia, similar bread is made, due to the large Jewish community, some of which (in Swedish, called Vörtlimpa) also include sweeteners and/or citrus peel, as well as spices such as anise, fennel or cardamom, sometimes reserved for festive occasions.

In Israel, rye bread is popular due to the large population of Ashkenazi Jewish descent.