I am so pleased with the results and the way I feel on this diet. It's been a little over 2 weeks and I feel sooo good. I haven't felt that good in ages. I am a true beliver now and I'm never going back!
I finaly found my orhanic 100% whole rye flour and tomorrow I'm making bread. Since I live alone and I'll only eat a slice now and then I'm wondering how long does it stays fresh and if it can be frozen? Have any of you tried? How do you store it?

Rye bread freeze well.

Different type of rye bread last different amounts of time. Also packaging of the bread effects its life time.

Some commercial rye breads have two year shelf lives. This is usually accomplished by sealing the bread and pasteurizing it.

I felt the same way too when starting to eat this way     I will never ever eat a bagel with cream cheese again, my standard breakfast before BTD.

I don't eat much G/F or wheatfree bread but do keep a loaf in the freezer for those times when I have a sandwich craving.   Seems to be fine for me.  However, my son can tell the difference if bread has been frozen?!!!  He says there's a texture difference and he doesn't like it.

I've never made 100% rye bread, sounds yummy, so don't know how long it would keep at room temp.  Maybe you could test with your first loaf and once it turns stale use for bread crumbs.  Keep crumbs in freezer for future use.

How long bread lasts depends on many factors: how moist or dry it is, how much salt was used, how many "food preserving" ingredients (such as oil and honey) were used in the dough, etc. Dry breads keep longer than moist ones. Matzah can keep for over a year, while I've had fresh breads get moldy in 2 days on a warm kitchen counter. Other batches of breads have lasted a full week. If it's in plastic, it will get moldy faster; in wax paper, it will dry out/get stale rather than grow mold. Unwrapped, it's likely to get stale long before it ever has a chance to get moldy.

If you bake a nice, moist loaf for yourself (using a wet/sticky dough and a long rising time, the best way to get a soft loaf with 100% rye, since it's a dense grain) then I'd suggest slicing it as soon as it's cooled down and freezing what you can't use within 2 days.

Quoted Text

Some commercial rye breads have two year shelf lives. This is usually accomplished by sealing the bread and pasteurizing it.

Last week I broke down and bought  my kids white bread    at Whole Foods with no HFC, I know, I know, still bad.  It's been on our counter for 8 days, opened, half gone but kept sealed in it's orginal plastic bag and it's still "fresh" and edible.  I'm shocked at how long commercial bread lasts.

It has to do with the water content. The rye breads with a 2 year shelf life may be very "dry" breads. Something like a Wasa cracker can certainly stay fresh for a very long time.

I made my rye bread today finaly. I just got it out of the oven. I couldn't resist and I tryed a little peace while it was still hot. It's amazingly good. Now I'll let it cool down cut it and store it
I also got my package to find out my secretor status and my genotype. I can't wait to find out