Redpill me on Rye bread

I'm trying to avoid GMO wheat so this seems like a better option

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  1. 3 weeks ago
    Anonymous

    that's not rye bread lmao

  2. 3 weeks ago
    Anonymous

    >avoid gmo
    You can't

    • 3 weeks ago
      Anonymous

      Try not living in a shithole.

  3. 3 weeks ago
    Anonymous

    Is the GMO in the room with you right now, anon?

    • 3 weeks ago
      Anonymous

      It's been proven that we can't digest modern wheat efficiently because the layout of the gluten molecule has been changed so much.

      • 3 weeks ago
        Anonymous

        Your mom digests my jizz just fine, thank you.

      • 3 weeks ago
        Anonymous

        >it's been proven
        Prove it then

        • 3 weeks ago
          Anonymous

          I'm too lazy to find the studies but it's pretty common knowledge my dude. If modern wheat was healthy people wouldn't want to find alternatives.

          • 3 weeks ago
            Anonymous

            wheat has chromosomes? is there such thing as wheat with down syndrome?

            • 3 weeks ago
              Anonymous

              yeah, hard winter red

          • 3 weeks ago
            Anonymous

            >hybridized naturally (lmao) and commercially. as if this is an inherently bad thing (see: "naturally")
            >non specific mention of genetic and chemical technologies, just relying on their negative connotation for readers to make a negative assumption
            >different genome for gluten is BAD >:-[
            >more chromosomes is BAD >:-[
            >no counterpoint that modern wheat is low in vitamins and high in heavy metals, instead hoping that we might infer that because einkorn is purportedly has high vitamins and low heavy metals
            >picture of a traditional rustic hearth bread contrasted with a picture of over-enriched industrial sandwich bread (e.g. apples to oranges)
            And that's just how it's misleading, let alone whether or not these claims are factual to begin with.

          • 3 weeks ago
            Anonymous

            >THE CHROMOSOMES DURR THE CHROMOSOMES MAKE IT HARDER TO DIGEST

          • 3 weeks ago
            Anonymous

            >tetraploid
            >6

      • 3 weeks ago
        Anonymous

        modern rye has tons of gluten in it as well, so it's not as good as you think. i wonder if you can make corn bread without wheat flour...

        • 3 weeks ago
          Anonymous

          >can you make corn bread without wheat flour
          Sure. There are basically two ways, one is to add another egg to make up for the lack of binding from the flour, the other way is pour some boiling water into the cornmeal ahead of time and let it sit 5-10 minutes so it hydrates a bit and releases some starch, then mix in the baking powder and milk and pour it into the preheated pan and cook as normal. You don't even need eggs for that one, the starch from the corn is sufficient. That's basically how corn empanada dough is made, though they use a finer milled corn, more of a corn flour than corn meal.

        • 3 weeks ago
          Anonymous

          Yeah. It's called hot water corn bread.

      • 3 weeks ago
        Anonymous

        So what? We can't digest it efficiently, so we only get nutrients from some percentage of it, there could be some gas as a byproduct but no one has said that so... (but it would be cool). So we feel fuller because we're taking on more mass, we aren't as hungry, we get less nutrients, so less calories, this literally sounds like what we need more of. What's the problem?

        • 3 weeks ago
          Anonymous

          every time you poop its the result of inefficient digestion

          • 3 weeks ago
            Anonymous

            In addition to toxins being sequestered and excreted.

        • 3 weeks ago
          Anonymous

          >getting less nutrients sounds like what we need more of
          moron. What people need is HIGH nutrient density and a better nutrient:calorie ratio.

          • 3 weeks ago
            Anonymous

            No, moron, in America we get more nutrients than we can process/use, along with all the extra calories because we eat so much. We need high mass low calorie food, the nutrients in this country are a total non issue.

            • 3 weeks ago
              Anonymous

              People overeat precisely because they eat low-protein foods low in nutrients. That's what keeps people hungry and craving food. The problem is high-calorie, low-nutrient food.

            • 3 weeks ago
              Anonymous

              you're so fricking stupid it's unbelievable
              either that or you're being facetious

  4. 3 weeks ago
    Anonymous

    im currently driving around trying to find some rye flour. just pulled into an heb and had some Black person in a blue camero get mad at me for driving the right way down the parking isles as he was driving the wrong way. glove box conviced him to throw it in reverse and start heading the right way down the lane.

    idk if rye bread is really worth this shit.

  5. 3 weeks ago
    Anonymous

    Rye tastes like shit
    Just buy organic wheat

  6. 3 weeks ago
    Anonymous

    I like israeli rye, the soft seedless ones or the pumpernickel swirl.

  7. 3 weeks ago
    Anonymous

    Can yall post some recipes? These recipe websites are driving me fricking crazy.

    • 3 weeks ago
      Anonymous

      https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread

      • 3 weeks ago
        Anonymous

        or not

      • 3 weeks ago
        Anonymous

        >Claus Meyer
        That's how you know it fricking slaps

      • 3 weeks ago
        Anonymous

        im not making a israeliteyork times account for a recipe.

        • 3 weeks ago
          Anonymous

          https://gitlab.com/magnolia1234/bypass-paywalls-clean-filters/

          • 3 weeks ago
            Anonymous

            if i cared that much id just read the recipe in firebug

            • 3 weeks ago
              Anonymous

              nytimes cooking is an ACTUALLY good recipe website THOUGH

              • 3 weeks ago
                Anonymous

                You know, youre kinda convincing me. (genuine, im kinda reta

              • 3 weeks ago
                Anonymous

                why did you capitalize though?

  8. 3 weeks ago
    Anonymous

    I'm something of a flour/breadmaking enthusiast. Despite being born and raised in Ireland I've experimented with a few different breadmaking cultures from other countries. I've decided that german bread is *my* bread culture. I speak from that perspective. Rye was historically grown in soil too poor to grow wheat. It has less protein and makes a denser bread. It has a pleasing bitter taste. It's best mixed with other (preferably wheat, or spelt) flours to get the best tasting bread. A 100% rye loaf made with nothing but rye flour, water, yeast and salt shouldn't be something you strive for, rather a loaf of last resort. A loaf of 18% rye/82% white bread flour is a good loaf. Substituting a few percent of that 82% with various other flours will make an amazing loaf.

    • 3 weeks ago
      Anonymous

      >A loaf of 18% rye/82% white bread flour is a good loaf.
      Why even mess around with rye anyway? Bread should have at least 60% rye.

  9. 3 weeks ago
    Anonymous

    just eat sourdough homo

  10. 3 weeks ago
    Anonymous

    Its pretty good. Just get the sourdough kind made with 100% full grain rye flour.

    t. Binland, eating some right now

  11. 3 weeks ago
    Anonymous

    GMO wheat isn't really a thing. Yet.

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