Rye bread is better if you are watching your sugar
... consuming rye bread results in a better insulin response compared with consuming refined wheat bread.
Just a reminder that when it comes to improving health and warding off disease, its the sugar we have to be aware of. Bread does have a glycemic index to be conscious of but so do carrots and bananas.
Good 'Ole Fashioned' Rye Bread
1 pkg active dry yeast, 1-3/4 cup warm water, 1/4 cup packed brown sugar, 1/4 cup molasses, 2 tbs shortening "Crisco" 2 tsp salt, 2-1/2 cups rye flour, 2-/34 to 4-1/4 cups all purpose flour (use rice or buckwheat) and 2 tbs butter melted. In a mixing bowl, dissolve yeast in ¼ cup water. Add the brown sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Stir in all-purpose flour (gluten free or buckwheat can be substituted) to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6/8 minutes. Place in a greased blow, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch dough down. Shape into four round loaves. Place on greased baking sheets, gently silt the top and sides. Cover and let rise until doubled, about 45-60 minutes. Bake at 350 for 30-40 minutes or until golden brown, Brush with butter ~ Yields 4 loaves.
... makes a great sandwich!