Healthy Food Database

Bread - Rye
Second to wheat, rye bread is the most commonly made bread. Rye bread contains less gluten than bread made from wheat (although it does have some). The bread therefore is heavier than wheat bread. Rye bread is darker in colour than most other breads. There are several different types of rye breads, including light rye, dark rye and pumpernickel. It is often made with ground caraway seeds and has a lovely slightly sour flavour.
Category: Grain
In Season: all year
To Buy:
Try to buy your bread from speciality bread suppliers as fresh as possible.
To Store:
Store at room temperature in a bread bin or well wrapped in the freezer.
Tips & Tricks:
If storing your bread in a bread bin - make sure it is clean and free of any mould and stale crumbs.
Cooking Tips:
For a lighter rye, mix the flour with a wheat flour that has a higher gluten content.

Nutrition per Per serve:

Energy (kJ):
Moderate GI 55 - 70:
Protein (g):
Saturated Fat, g :
Vitamin B1:
No information available
Carbohydrates, g:
Fibre, g:
Fat (g):
Monosaturated Fat , g:
No information available

Benefits the Following Health Conditions:*

Find recipes with Bread - Rye

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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