Pain au Seigle

French rye bread, like all other French breads, has a specific definition. By law it must contain at least 65 percent rye flour. Some of the loaves are over a foot in diameter. This loaf, pain au seigle, literally country bread with rye, contains only a portion of rye flour. Note that this rye has no caraway seeds, which are so often paired with rye that some people mistake the flavor of caraway for the flavor of rye. This is a bread that was first popular in the mountainous regions