Why is rye bread always double wrapped in the supermarket?
White bread (they have nerve calling it bread) only has one
wrapper. I’m talking about the breads that are on the shelves and not any that might be bought through the deli department.
Please answer this trivial question so I will have one less
thing to ponder.
Thanks
-.-
Ohh, ohh, can I be first?
Ain’t nuttin’ worse than dry rye.
::wry humor::
Just a conjecture: rye bread has fewer preservatives in it so it requires better care. Ever notice that true French turns rock-like in one day, while flannel bread remains edible (so-to-speak) for a week. BTW, rye bread is still mainly wheat. I don’t know the proportion, but I don’t think rye has any gluten and cannot be made to rise with yeast.
Here’s the next guess. Rye has more aroma than other breads. Perhaps the double wrap is to keep the other bread from picking up the rye smell.
–Nott
And with somewhat less appeal compared to “white” bread, it stays on the shelf a little longer. Double-wrapping it might increase shelf life.
I have some winter wheat bread that’s also double wrapped. Hmm. I think all the Orowheat products are packaged that way.
Am I the only one here who has never seen double-wrapped rye? I buy a lot of rye bread and it always has just one wrapping.
Rye does indeed have gluten, although less of it than wheat has.
Further research indicates that using rye alone would produce a dense loaf so recipes usually mix in wheat flour to give the bread a greater rise, more volume and a more pleasing texture.
As for the double -wrapping, I recall reading on one bread manufacturers site that their product was double-wrapped to prevent freezer burn. I have seen wheat breads at my local store that were double-wrapped as well.
Arnold rye bread is double-wrapped, but most other brands I see in the supermarket don’t bother. I suspect that Arnold is prevalent in areas where rye bread is a rarity.
This Toronto bakery explains:
**However, the bread in question has no wheat, gluten, yeast, or preservatives, so it may be more prone to spoilage than other brands.
Thank you all for answering my question. I’ll try and come up with something a bit tougher next time. 
BTW, if memory is correct, all the “specialty” (non-white) breads
are double wrapped. The ones on the Rye breads are of different texture. I assume all the other are double wrapped the same.
Come down to Chattanooga TN !
(I seriously doubt seeing double bagged rye bread would be worth the trip.)
[sarcasm]Yes, but the wonderful Choo-Choo exhibit would be![/sarcasm]
As for the freezer burn issue, I know any number of people that buy more rye than they’ll use right away (a single loaf, most cases! 
), and will freeze the raminder to keep it fresh.
Don’t forget the aquarium, worlds largest fresh water aquarium.
Actually, I like the aquarium a lot, though my Dad’s cow-orker once said (in all seriousness) that it had “too many fish”. :rolleyes:
Sorry about the hijack - hey, what about that rye bread, eh?