Rye Vs Wheat Sourdough Bread

Consider grains other than wheat.
Rye vs wheat sourdough bread. Any type of bread that is made through fermentation using yeast and lactobacilli naturally occurring bacteria is a sourdough bread. Take a look at the nutrition facts for one slice 25g of wheat sourdough bread. If you d like more detailed information about how whole wheat bread compares to sourdough have a read of my article sourdough bread vs whole wheat. To make bread the grains are ground and depending on how they re processed they may be milled.
Although it is fermented it is usually made from wheat or rye flour which is naturally high in carbs. The sourdough fermentation process is often used to make rye breads as rye does not contain enough gluten for baker s yeast to work effectively 1. Rye flour contains much less gluten which is what allows bread to rise than wheat flour so more rye flour a smaller denser loaf. Spelt amaranth rye and others are also used to make whole grain breads that often have superior health benefits to wheat.
A study published in the american journal of clinical nutrition for instance found that wheat bread triggers a greater insulin response than rye bread. Both wheat and rye are grains harvested as whole rye and whole wheat berries in their whole form they re often used in soups and salads for a boost of vitamins minerals and fiber. One study showed that participants who consumed rye bread had a lower spike in insulin levels than those given the same amount of conventional wheat bread 18. Higher in protein phosphorus iron and potassium than wheat.
The nutrition found within the bread depends on the type of flour that was used to make it. Since i tend to use a lot of starter usually accounting for 30 of the total flour in my breads the type of starter by grain that i use makes a significant difference in the taste of the bread. Rye bread is a bread that contains rye a type of grain flour. Bread made from whole grains will feel heavy and dense compared to refined grain breads which tend to be light soft and fluffy.
Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. A guide to which is better. It s high in lysine low in gluten and very low in saturated fat cholesterol and sodium. That naturally occurring bacteria is what actually gives the bread its taste.
Like most breads carbohydrates are the dominant macronutrient in sourdough bread. It can range from being made mostly from white wheat flour with a small amount of rye flour to a loaf made entirely from rye. A white flour bread with 15 rye tastes different to me than one with 15 whole wheat unless i m imagining it which is entirely possible.