So I'm looking for rye bread at the local market and not one of the companies that supply "rye" bread actualy makes real rye bread. They are all using wheat and then calling it rye today, which is very disturbing to me because that's not very honest ot truthful. So I just stopped eating bread for the time being until I can find somewhere that actually makes bread from rye grain not wheat flour. I'm very upset that our government allows this type of cheating and lying to continue.Please Register or Log in to view the hidden image!
Look for imported breads at specialty shops. Here is a link to one bread that I have tried and it is excellent. http://www.germandeli.com/mevobr25.html
What is so special about rye . But on the other side why do you expect business to be honest , since the motive is to make money.
I expect to buy a product that is what I am told is supposed to be something that it says it is on the package, not something that it isn't. If I want to buy wheat bread I'll buy that type but when I'd like rye bread I want that, I hope that is clear enough to you.
Food labeling is incredibly misleading, from one who works in the food retail sector. Those bottled and tetra juices that state Pomegranate,100% juice, (or any other flavor) are indeed 100% juice but it's not 100% of the flavor boldly proclaimed by the picture on the packaging. With few exceptions (notably pineapple) most of these juices are primarily apple, pear or grape based with a smaller percentage of the taste forward flavor. Straight Pomegranate juice, as an example, can be found in the refrigerator juice section and it is very costly. 100% juice blends are far less so because the base juice used is quite readily available (especially at this season) and cheap.
The more the manufacturers get away with mislabling or misleading the public the less I'm going to buy from them. Soon I will only be eating fresh fruits and nuts along with water.
It's not dishonest, rye bread can contain any percentage of rye flour. Pure rye flour evidently doesn't rise as much as wheat flour, so a pure rye loaf would be denser than the average American taste. Try looking in a German food market.
Answer: it is very low on the glycemic load scale. That means that it doesn't spike your blood sugar as quickly as more refined wheat flour breads. That is important for people who are watching their blood sugar - especially diabetics. I get my rye bread from the local baker. It does contain some wheat flour to hep it rise and to give it a better consistency. Pumpernickel is even lower on the glycemic load scale - it is at the very bottom as a matter of fact. I also buy that from our local baker.
On occasion I'll have pumpernickel because of its wunderbar name. Natural peanut butter on black pumpernickel—it has a certain ring to it, no?
Seriously... outside of the basic wheat or white bread most manufactured breads contain multiple grains just like most bread recipes do. Usually they will balance out a rye flour with another flour (usually wheat unless it is gluten free). My suggestion is to make your own bread.
It is hard enough where I live to find real rye bread so trying to find rye flour would almost be impossible unless I ordered it online. Yours is a good suggestion though and thank you for making it.Please Register or Log in to view the hidden image!
Even in Canadian grocery stores, rye flour is not that easy to find. About 10 years ago, one could buy it in several sizes. Now, only one brand in a small bag is to be found at our store. :shrug:
You're welcome. It's hard to find pure rye bread in large cities as well, because the demand is very low. But both Bob's Red Mill and King Arthur Flour carry rye flours. Bob's carries a light rye and dark rye. King Arthur carries a medium rye. Both brands have a store locator on their website.
