Is there a healthier bread option out there? The answer is YES and RYE is the protagonist in this story.
The rye grain is far superior to wheat. It is a versatile and nutritious grain that can grow in harsh climates. This explains rye’s prevalence in Northern Europe, specifically in Germanic countries. Germany grew about 130 million bushels of rye in 2019. The USA, despite having 28x more landmass than Germany, only grew about 10 million bushels of rye (vs. 2 billion bushels of wheat) in 2019. That explains why it’s so difficult to find real rye bread in America that actually deserves the label "rye". US style "rye bread" often doesn't contain much rye at all. So, while German bread is dominated by wholesome rye, US bread is dominated by inferior wheat.
Rye is packed with valuable nutrients, whereas wheat is not. The table below shows how rye beats wheat by miles when comparing important nutrients between the two:
Rye is full of fiber – it contains 12 times more fiber than wheat – which makes you feel full as you eat, thereby promoting weight loss. Eating fluffy wheat bread, on the other hand, makes you feel bloated while leaving you hungry, because wheat has little substance. Not great, if you are trying to lose pounds.
And there’s more. Bone health responds well to intake of Calcium, Magnesium, Phosphorus and Vitamin K. Rye contains a lot more of these elements than wheat. Zinc helps strengthen the immune system, and rye has about 6 times more of it than wheat. And so on.
In a nutshell: With all the benefits of rye, it would be unwise to ban bread from a healthy diet. In fact, rye is a good source of energy, fiber, and protein for those living a healthy lifestyle.
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