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Rye Bread

R 49.95

‘Our rye bread is made with GMO-free rye flour imported from Germany. It is a very light cultivar,  many of the darker rye loaves available in SA have additives like molasses which only increase the sugar load... We only use 85% rye flour in our mix, the balance of 15% is whole grain wholemeal. This doesn’t take away any of the health benefits, it just allows the protein to absorb more water, stabilizers the activity of the enzyme Pentasan, hence giving the loaf a slightly longer shelf life. It also allows me to alter the taste and texture slightly during the fermentation process, as well as slowing down fermentation,  The balance of the ingredients are filtered water and hand-harvested Atlantic sea salt. Suitable for diabetics as well as the gluten-sensitive consumer.

As a storehouse for soluble fibre, rye possesses the ability to prevent the development of gallstones, especially in woman. It reduces the secretion of bile and increases the sensitivity of insulin. Rye grains are sources of vitamins as well as minerals such as copper, magnesium, phosphorous, potassium and selenium.

The high levels of soluble fibre can also help in the reduction of cholesterol. Magnesium helps in the control of blood pressure and optimizers good heart health.’

Made in a kitchen with eggs, nuts, seeds, dairy & soya

Typical Nutritional Information
  Per 100g
Energy (kJ)
Energy (kcal)
1071
256
Protein (g) 9.6
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
51.0
0.1
0.9
Fat(g)
of which saturated fat (g)
1.1
0.4
Total Sodium (mg) 623

Nutritional information refers to the product as packed/sold.

Wheat Flour (Wheat, Gluten), Rye Flour, Water, Salt, Yeast

Exchange Table
Protein (7g*) 1.4
Carbohydrate (15g*) 3.4
Fat (5g*) 0.2

* Grams per exchange

Heating Instructions


Defrost loaf, preferably overnight, until soft and spongy.

Preheat oven to 230-260 degrees C. When the desired temp is reached, remove bread from bag and place on rack in centre of oven. Bake for approx 10-15 mins until outside of loaf is hard and the colour is dark golden brown. Remove from oven and place on a cooling rack. Allow loaf to cool before cutting. Slice and store in paper or freezer bag for best results. The defrosted loaf does not have to be baked immediately as long as it is not removed from the sealed freezer bag. It can stay in the freezer bag on a kitchen counter for up to 2 days before baking.

Certificate of Analysis:

This is to certify that Artisan Baker Sourdough Bread (Pain de Campagne) was tested in accordance with ISO 26642:2010 and found to be low GI Ingredients: Wheat Flour (Wheat, Gluten), Water, Salt, Natural Wild Yeast.


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