Watch american food show

>watch american food show
>"now we will use rye bread"
>it looks like white bread

I would like an explanation to this too.
What is common rye bread to americans?

Maybe it's bleeched? I know my grandfather in North America often eats a white looking rye bread. Or maybe it's a mixed wheat-rye bread.

Where I live rye breads come in all colours from off-white to deep brown. (I live in a country that eats a lot of rye bread)

Fuck the USA

There are two types of American rye breads that are more common than others.
Both are, at most, 50% rye, the other half being regular wheat. One is "lite" (or "light") rye, which is made from polished rye grains with the bran removed, and the other is dark rye bread, which keeps the bran intact. Both varieties come either with or without caraway in the recipe, usually whole seeds, but occasionally as powdered spice.

Regular rye bread is called either black bread or pumpernickel in the US. You can get European-style rye breads from smaller bakeries, specialty stores and some import sections of larger supermarkets, though they're not commonly consumed by USicans.

We have all sorts of rye bread in the US.

It was probably what's generally sold as "Jewish rye" (because it's what's sold in Jewish delis on sandwiches like Reubens), which is a more Eastern European type of rye bread, and is lighter in color than the really dark Northern European varieties.

You should really leave your village once in awhile.

>really dark Northern European varieties.
I live in Sweden and I can't get pumpernickle-like bread here senpai.

meanwhile in Finland...

Wheres the filling for your bourbon?

This is quite popular here aswell, but the main thing in Estonia has always been black bread.