Why does rye bread grow mold fast

Have a great week. So it's possible to store bread in the fridge as long as I'm going to heat it up in the oven , right? The cloth bread bag sounds simple and easy to use. I get plastic bags, plastics bags made from recycled plastic bottles, but no cloth bread bags. Just kidding. Have you tried looking on Amazon? I think they have a pretty good selection of linen bread bags that would work great for you. You might be able to find one on Etsy as well, though it might be a little more expensive.

I hope that helps!! Click here to cancel reply. Michael Viola Sunday 6th of June Christy B Saturday 25th of September Sharon Monday 21st of September Abrahem Sunday 20th of September Walt Craig Wednesday 1st of April Thanks for any help in finding a cloth bread bag. Sarah Baking Kneads Wednesday 1st of April Rye bread came from a country and wheat bread has nutrient in it which make it stay longer.

It is impossible to grow rye bread. Bread is a manufactured product. It is made from processed substances. Normally the main ingredient is flour made from wheat. Wheat is a grain that farmers grow in fields. It can be made from some other substance.

To make flour, you take wheat and you run it through a mill which crushes it and turns it into flour. To turn it into bread, you add water, and yeast, and other ingredients, and let it rise, and then bake it. Rye is another grain. It also grows out in a field just like wheat does. You grind up rye and make rye flower. Normally, you do not make rye bread.

You add rye flour to wheat flour and make wheat and rye bread. Rye can be grown in many places in the United States. Mold needs a few factors to grow1 high humidity2 warm temperatures3 food sourceIf you were to keep humidity and temperature constant, I would say that wheat bread would grow mold faster. Rye bread is often more acidic because Lactobacillus maybe used in the dough raising process.

The anaerobic respiration of lactobacillus can mean higher acidity of the dough and therefore a lower pH value. It depends on what moldy environment you'd prefer to keep your bread in my friends Put five to 10 drops of water on the piece of bread and store in a warm, dark place.

After 5 to 10 days, you should notice some fuzzy white, black, orange or green spots on the bread. Once visible, the mold will grow noticeably each day. Rye contains gluten, so all rye bread will have gluten. Celiacs can eat all blue cheeses except Roquefort which has mold introduced on moldy rye bread. They eat rye-bread. Log in. Rye Bread. World View. Which Type of Bread Molds the Fastest?

More From Reference. What Common Items Weigh 1 Ounce? It only takes a minute to sign up. Connect and share knowledge within a single location that is structured and easy to search. A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was:. The best before date or possibly expiry date -- it was not clear to me which was a week after the date I bought the bread.

I am unsure if the bread was released on the same day, since I generally do my grocery shopping on Fridays anyway, but I'm inclined to suspect that it was indeed put on the shelf on the same day I bought it , since I have only ever seen kosher bread sold around the weekends at my supermarket, presumably put there in time for Shabbat.

In any case, I was suspicious of the week-later best before date, since the ingredients listed no obvious preservatives beyond salt and the packaging claimed that the bread had no preservatives.

Is this normal "behaviour" for rye bread? Or is this reliant on cooler North American climates and possibly the inclusion of salt? But I would assume that the salt was merely there to restrict the amount of rising in the dough.

Or perhaps I can assume the label on my bag of bread was wrong? While legal specifics vary from place to place, the "best before" on a product is often a requirement, but exactly what it is is left up to the manufacturer. In other words, they have to provide one, but it can be anything they want there may be rules about guaranteeing nutritional content for the duration, if that is subject to degradation. So presumably they want to make it as long as possible, but not too long, because they need to discourage distributors from distributing and consumers from purchasing product which will tarnish the image of their brand.

With bread there are probably three concerns about degradation: drying out, getting stale, and going moldy. Pure rye breads are made with a sourdough starter and no wheat, so they do not rise to the same extent as normal bread.

This is part of why they are more dense and moist. I think the "high gluten flour" ingredient in yours implies it is not pure rye, but it probably still has this advantage over pure wheat. Dense, moist breads stay moist longer versus light, dry breads -- although on the other hand, lighter breads go stale more slowly.

But more importantly, the sourdough starter is what provides most of the leavening in a pure rye bread, not normal yeast. Sourdough is pre-fermented and acidic, which discourages foreign bacteria and mold from taking hold -- i. It is also not an insignificant part of the bread's mass, and the flour in the sourdough starter has undergone chemical changes which make it less likely to give up the water with which it was combined -- hence sourdough based breads are considered to have a longer shelf life than any other bread.