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A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content. Italian rye bread has a lightly colored crust and crumb and is a delicious bread for slicing and using for sandwiches. Some recipes call for the addition of caraway seeds, which gives the bread a more pronounced flavor, reminiscent of the hearty, full-flavored rye breads of the regions where rye bread is more of a staple than it is in Italy.