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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Rye Bread
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Rye Bread  This thread currently has 419 views. Print Print Thread
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accjulie
Monday, October 22, 2007, 1:16pm Report to Moderator Report to Moderator

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Ok...let's talk about frustration!!  I went grocery shopping yesterday and I wanted to pick up a loaf of rye bread.  It seemed like a simple task to me; I've seen (and eaten) plenty of rye bread in my day.  I was reading the ingredients for the different brands and my question is...how the heck can they call it RYE bread when it's made from WHEAT???  I checked 4 different brands and three of them had wheat as the first ingredient!  The one that had rye flour as the first ingredient, listed wheat as the second ingredient.  I was so very confused and frustrated.  I NEVER thought that it would be so difficult to buy a loaf of bread.  Any suggestions out there (other than making it myself)?  I not too fond of the Ezekiel bread so I wanted to have something more "normal".  Please help.

P.S. I sent off my secretor test on Saturday morning.  YEAH!!


Julie Julie
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italybound
Monday, October 22, 2007, 1:22pm Report to Moderator Report to Moderator

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Kyosha Nim
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accjulie, def hear your aggravation. Unfortunately, you'll have to get used to that scenario.    It is done all the time in the world of commercial foods. Oat breads too. Wheat is permanently transplanted into everything it seems!!    Not a lot one can do short of making it themselves as you suggested.  There is a brand called French Meadows (I think) that makes a really good rye bread. I know WF carries it in the frozen foods section.  
Here's a 'link' to their website - right to some rye breads:
http://www.frenchmeadow.com/products-wheatfree.htm
Give it a try, it's good!!  



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Rodney
Monday, October 22, 2007, 1:25pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Hi Accjulie,
Any rye breads I have made in the past had some wheat in the recipe. That may be a new one to come up with, a sprouted rye bread.
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Henriette Bsec
Monday, October 22, 2007, 1:25pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well 100 % rye bread will never be anything like " normal bread "  
- I know cause I live in a country where 100 % rye bread used to be the normal everyday bread....
Rye makes a more dense bread- it reacts really well to sour dough that is why lots of the north european rye breads are made that way.
Being an A cant you use some of the rye /wheat mixture breads?
untill you figure out if you are a nonnie ?
Or maybe experiement with baking 100 % rye bread.


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Lola
Monday, October 22, 2007, 1:25pm Report to Moderator Report to Moderator

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Sa Bon Nim
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you definitely need to have a 'detective' spirit for this!
sprouted rye bread, Rodney, Yaman has a great recipe for that, and I believe Brighid once posted it....check her blogs.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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yaeli
Monday, October 22, 2007, 1:37pm Report to Moderator Report to Moderator

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Well, isn't it the normal that is killing us...    

Recently I am having 100% sprouted rye bread imported from UK (400 g loaves).  It is not at all normal, but soft and moist like a high holidays honey cake; no, much moister. It's a great menace. At first I devoured a whole loaf at a time (around 900 cal). Now I am improved and am satisfied with half a loaf at one go. With butter or tahini.



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yaeli  -  Tuesday, October 23, 2007, 1:20pm
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Drea
Monday, October 22, 2007, 1:47pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I like the French Meadow brand of 100% European Sourdough Rye bread. I buy it at the hfs. Their website is under construction, otherwise I would have provided a link...


It is not my responsibility to convince anyone of anything.
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italybound
Monday, October 22, 2007, 1:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Drea
I like the French Meadow brand of 100% European Sourdough Rye bread. I buy it at the hfs. Their website is under construction, otherwise I would have provided a link...


This is the link I provided in my last post Drea.......takes ya right to the Rye breads.   First one is the European Sourdough...my fav!!  



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Drea
Monday, October 22, 2007, 1:55pm Report to Moderator Report to Moderator

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Sun Beh Nim
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well, then. that teaches me to actually "read" the posts, rather than just skim them. sorry IB!


It is not my responsibility to convince anyone of anything.
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Rodney
Monday, October 22, 2007, 2:17pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I use my bread maker a lot this time of year and will experiment with Rye and Spelt, that should work shouldn't it? Sour rye is one of my favorites but never see a good one [or any] in our local stores.
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italybound
Monday, October 22, 2007, 2:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Drea
well, then. that teaches me to actually "read" the posts, rather than just skim them. sorry IB!


Hey no problem........I'm sure we are all 'guilty' of skimming threads! And hey you have a really good excuse.......you're studying hard to get your degrees!!  



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accjulie
Monday, October 22, 2007, 2:56pm Report to Moderator Report to Moderator

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Well, until I know my secretor status, I will get the one and only bread that listed rye flour as the first ingredient.  Ironically, I think it was the store brand.  


Julie Julie
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italybound
Monday, October 22, 2007, 3:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from accjulie
Well, until I know my secretor status, I will get the one and only bread that listed rye flour as the first ingredient.  Ironically, I think it was the store brand.  


I find in many cases, the store or generic brands have less junk.  



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ruthie
Monday, October 22, 2007, 5:34pm Report to Moderator Report to Moderator

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I recently purchased a bread maker.
So far I've not got up the nerve to try and make a rye bread.
I plan to make a loaf of completely rye bread.
I like a very dense bread.
Do you suppose it would break my foot if I drop it?
namaste
ruthie


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sassy5050
Monday, October 22, 2007, 5:41pm Report to Moderator Report to Moderator
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I would love to find some 100% rye bread but I cant find any. I am now not supposed to eat gluten free bread so now my search for rye bread has intensified..... I looked at Central Market and they dont carry it. I havent looked at Whole Foods yet.
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Rodney
Monday, October 22, 2007, 5:44pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from ruthie
I recently purchased a bread maker.
So far I've not got up the nerve to try and make a rye bread.
I plan to make a loaf of completely rye bread.
I like a very dense bread.
Do you suppose it would break my foot if I drop it?
namaste
ruthie


lets get cooking with it Ruthie I made a loaf in my BMaker this week end it smells so good when its cooking.
the rye and whole wheat I make are both a pretty heavy breads.
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Jane
Monday, October 22, 2007, 5:56pm Report to Moderator Report to Moderator

Kyosha Nim
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Whole Foods has a section with gluten free breads (frozen).  Rye has gluten so if you are trying to eliminate gluten altogether, rye won't work.  WFs has their own gluten free bread that's pretty good.  It does have milk in it but I think it's a better choice than most breads.
Jane
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Rodney
Monday, October 22, 2007, 6:09pm Report to Moderator Report to Moderator

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Sun Beh Nim
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so could someone refresh my memory please?
Why is gluten so bad for you anyway?
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Lola
Monday, October 22, 2007, 6:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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if you are gluten intolerant or have caliac disease it is.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Rodney
Monday, October 22, 2007, 6:44pm Report to Moderator Report to Moderator

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Sun Beh Nim
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thanks Lola
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purlgirl
Monday, October 22, 2007, 7:12pm Report to Moderator Report to Moderator

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Ee Dan
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Pacific Bakery
http://www.pacificbakery.com/products.htm

My favorite is the unsliced whole grain Rye
A wonderful toasting bread.
I slice it and keep it in the freezer.
ingredients: Organic Whole Grain Rye, filtered water & sea salt

I've also had the Whole Grain Spelt Bread

Trader Joe's used to carry this brand
now I get it at the HFS, but I'm considering ordering direct.
I want to try the Spelt Raisen Bread

I noticed they sell a video on making whole grain sourdough bread
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purlgirl
Monday, October 22, 2007, 7:17pm Report to Moderator Report to Moderator

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? How does sourdough effect reg Wheat? I'm assuming it is still a no no until I hear otherwise.
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ABJoe
Monday, October 22, 2007, 7:55pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from purlgirl
? How does sourdough effect reg Wheat? I'm assuming it is still a no no until I hear otherwise.


To my knowledge, the only way to rid wheat of the Wheat Germ Agglutinin is to sprout it, the dehydrate and grind the sprouts for use as flour...

The sourdough may make it easier to make a bread without some other avoids, but unless the wheat has been sprouted, the WGA remains.


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purlgirl
Monday, October 22, 2007, 11:21pm Report to Moderator Report to Moderator

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ABJoe thanks for the quick reply.
No noncompliant wheat for me.
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