Q: “Between rye bread and normal supermarket wholegrain bread, which is better? I’ve learnt about nutrition and whole grains are better, but I’m unsure about rye. I think I would still choose wholegrain but my flatmates prefer rye.”
A: HFG nutritionist Claire Turnbull responds:
Wholegrain breads come in all shapes and sizes, some dark, dense and packed with grains, others light, soft and with only a scattering of grains. By the same token, rye breads can be heavy, dense and made from 100 per cent rye (pumpernickel) or basically white bread with a small percentage of rye flour added. The best everyday breads are those which have a high percentage of whole grains — these are often the heavier, denser loaves — and can apply to both wholegrain and rye breads.