• german bread • health
Let’s talk fiber and rye, and German bread! As most of you already know, German bread stands out with its high rye content, which leads to darker color, denser interior and crunchier crust as compared to lighter breads, as in Italian or French bread.
The dietary fiber content of rye is the highest among common cereals. Typical rye bread contains about three times more fiber than white wheat bread mainly because the starchy endosperm of rye contains twice as much cell wall components than wheat. Also, rye is typically used as whole grain unlike wheat. A clear sign for high fiber content is dark color. Simple rule of thumb: The darker the color, the higher the rye – and therewith fiber – content of bread.
Studies show that an adequate amount of fiber in our diet is important to keep the body running at optimal performance. Not only is a high fiber diet important for the health of the digestive system, but it appears to reduce the risk of developing various conditions, including diverticular disease, diabetes, and heart disease. Foods high in fiber also have the added benefit of being more filling than low fiber foods, helping to keep body weight in check. According to the Institute of Medicine, the recommended daily intake of fiber is 25 grams for women and 38 grams for men. Yet, the average dietary fiber intake among American adults is only 15 grams per day (about half the recommended amount).
Close the fiber gap by jump starting your day with a slice (or two!) of one of our delicious and nutritious rye breads which boast up to 8 grams of all-natural fiber per slice!Try our Rye Bread without Yeast that boasts 8g of rye per slice.
A word for gluten sensitive people: Rye is one of the three gluten grains along with wheat and barley. Itcontains a protein called secalins, which is a form of gluten.However, rye flour, when used in baking, contains much less gluten than wheat and barley. The type of gluten in rye, unlike the gluten in wheat, is much less elastic and also poorer at trapping bubbles during the baking process, so the rye produces a much less airy bread.
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