The Perfect Breakfast?
I am enjoying a breakfast of Sourdough Wholegrain Rye Toast which we made on last weekends Slow Bread Class and I’m loving every mouthful. It got me wondering whether, whilst being delicious and filling, Rye was also nutritionally as good, better or worse than wheat. As the table at the bottom shows it comes out well above wheat in a head to head race and is only beaten to the top spot by Amaranth. Amaranth is used in African and Asian cooking and Amaranth Flour is available here so I’d better look some out, even though it’s not really a grain botanically speaking.