While we are obviously huge advocates of sprouted flour baking, we do occasionally like to play around with some other types of grains. If you've been in the bakery on a Friday morning, you may have noticed some of our Jewish Rye loaves. We thought we'd take a moment to shed some light on this underrated grain. How underrated? It used to be considered merely a weed growing in the wheat fields and was routinely discarded!
Some people come across rye breads when they are Googling how to lose weight and keep bread in their diet. It's okay, we've all been there. Hopefully you came around to sprouted as your answer to that question. But why does rye show up in those search results? Because the type of fiber found in rye is more filling than other breads, meaning that you do not have to eat as much to feel full. "Have to" being the key words here...
Unlike other grains, rye actually boosts metabolic performance in the human body as opposed to hindering it, which we love. Basically, it is made up of larger molecules that are not broken down as quickly, and therefore has less of an affect on your blood sugar.
Our Jewish Rye Loaves
We bake Jewish Rye loaves here at 20 Shekels Bread. What exactly does that mean? It means that it is a lighter rye loaf with caraway seeds (we can do a seedless loaf if you request it in advance!). Almost all rye loaves are made as a hybrid of rye flour and wheat flour. One of the few 100% rye loaves is so dark it is called Black Bread and is found primarily in Scandinavia.
Want to learn more about rye bread, or want to taste the best rye bread you’ll have in your life (according to at least two of our friends)? We make make our artisan Jewish Rye loaves in the bakery every Wednesday and Friday, and we definitely recommend placing an order or asking us to hold you one, they go fast!
How do you eat your Jewish Rye? Here are some delicious suggestions: