Rye originally comes from Turkey, and during the time of the Roman Empire, the flour was used to makes rye bread. There are several different types of rye bread, the two most common being light rye and dark rye. The difference is pretty much the same as the difference between white and wholemeal wheat flour; the light has been refined, while the dark uses the whole grain. Another type of rye bread is a multi-grained loaf that uses half rye flour, half wheat flour.
This is a recipe for black rye bread; it is a dark rye, and contains black treacle. Other black ryes also use dark chocolate, and the amount that you use will determine how dark in colour it appears. As rye flour has low levels of gluten, it takes longer to prove, and will not rise as much; this creates a close textured loaf with lots of flavour and a hearty crust.
Based on the brands I used, each average sized slice should be about 109 calories. To get the best results, you can check out my bread making tips