From Rye Bread to White Bread

The basic bread of survival, rye bread came in many forms, from black breads made with a mix of black spelt and rye flours to very light loaves made with as much as 80 percent spelt flour and as little as 20 percent rye. Among the English in Pennsylvania, rye bread usually consisted of one-third wheat flour, one-third barley flour, and one-third rye. The Bucks County Rye Bread recipe actually follows the English pattern, but uses spelt instead of wheat.