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Rye Bread

Nutritional Information

1 slice snack-size, rye bread

  • Calories 18
  • Calories from Fat 2.07
  • Amount%DV
  • Total Fat 0.23g0%
  • Saturated Fat 0.044g0%
  • Monounsaturated Fat 0.092g
  • Polyunsaturated Fat 0.056g
  • Cholestreol 0mg0%
  • Sodium 46mg2%
  • Potassium 12mg0%
  • Total Carbohydrate 3.38g1%
  • Dietary Fiber 0.4g2%
  • Sugars 0.27g
  • Protein 0.6g1%
  • Calcium 0mg0%
  • Iron 1mg6%
  • Vitamin A 0%
  • Vitamin C 0%

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Rye Bread on Wikipedia:

Dark rye bread

Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.


The biochemistry of rye bread

While rye and wheat are genetically close enough to interbreed (the resulting hybrids are known as triticale), there are some substantial differences in the biochemistry of wheat and rye that can drastically affect the breadmaking process. A key issue is amylases--while wheat amylases are generally not heat-stable and have no effect on the stronger wheat gluten, rye amylase remains active at substantially higher temperatures. Since rye gluten is not particularly strong, the main structure of the bread is based on complex polysaccharides, including rye starch and pentosans, and the amylases in the flour can break down the resulting structure, inhibiting the rise of the dough. [1]

Artisan sourdough rye

There are two common solutions to that. The traditional manner, acidification, uses Lactobacillus cultures in a naturally derived sourdough starter to inactivate the rye amylases, which cannot function in an acidic environment, and to help gelatinize the starches in the dough matrix. In areas where obtaining wheat has traditionally been impractical because of marginal growing conditions or supply line difficulties, this has been the most important technique to creating lighter breads. As a byproduct of this intentional cultivation of lactic acid and acetic acid from the sourdough bacteria, standard