The Wednesday Wellness threads are meant to encourage users to ask for and provide advice and motivation to improve their lives. It isn't intended as a 'containment thread' and any content which could go here could instead be posted in its own thread. You could post:
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Requests for advice and / or encouragement. On basically any topic and for any scale of problem.
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Advice. This can be in response to a request for advice or just something that you think could be generally useful for many people here.
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https://www.oroweat.com/sites/default/files/recipe/Oroweat%20Rye%20Schwarzwa%E2%95%A0%C3%AAlder%20Dark%207313002502.png
You'd think that this is rye bread, right?
Apparently not. According to AI, and I see little reason to doubt it on this one, it's actually made largely from refined wheat (husk, bran, and germ stripped away), with small amounts of rye added, and artificially dyed dark using malt extract from barley.
What sort of "traditional recipe" (as the front of the bag reads) this could be, I have no idea. Apparently such language is almost entirely unregulated.
I could have read the ingredients list and did some research long before but I mean fuck, is it too much to ask that when a bag of bread says that it's rye bread, it's actually going to be rye bread? Without you having to do research?
I'm not much for capital punishment but this kind of stuff kind of makes me dream about guillotines.
I don't know about other countries, but it seems that in the US you have to research every single item of food if you want to make sure that it's actually even remotely close to what it initially seems to be when you see it on the shelves.
I'm not even sure if this would have been feasible for the average person before AI.
Dyeing rye bread with malt or syrup to darken the color is quite common, and you can find it in a lot of rye bread recipes. Example with malt, it can also be used to counter the sourness found in a sourdough starter. Note, that the example is pure rye, but the color comes from the malt or syrup, rather than the flour.
Otherwise, as a home baker, I can see that the crust is way too soft to what I'd expect from rye, and in general, I don't see the appeal of buying pre-sliced bread.
If you have an oven, and some time, I'd recommend trying to make some rye bread, because it's incredibly easy. Here's a recipe for a pan bread, and here's one that has a more traditional round shape.
But otherwise, ideally this kind of false marketing would be legislated against, and I think the EU forces this to a degree, while the US doesn't care.
Thanks for the advice!
I didn't know that rye bread was often also dyed to darken the color. That doesn't really bother me assuming it's safe. It's the trying to pass mostly wheat bread off as rye that I find annoying.
I wish RFK Jr. didn't act so crazy and/or seem so crazy to people, it was nice to see the left and right getting united on the issue of food safety.
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