hyldemoer already covered the rye, so I'll just mention that "corn bread" is not something that's typically sold on the bread aisle. It's actually more of a cake, though not typically as sweet. You eat it in wedges or chunks, or crumbled over a bowl of chili or the like, and you'd never be able to make a sandwich from it. It's also sometimes called "Johnny Cake" or "Corn Pone."Innocent Bystander wrote:Excuse me, but pumpernickel (for example) is mostly rye. I hear that in America you have "corn" bread, which is made from maize. And there are some (repulsive) gluten-free breads, which are made from stuff such as potatoes.Redwolf wrote:One of my favorites is "wheat bread." They're trying to give the impression that the bread is made of unrefined whole wheat flour (which it's not, unless the word "whole" is in the title...your typical "wheat" bread is simply white bread with some caramel coloring added to make it look healthy), but it must work...apparently because a lot of buyers don't stop to think that every single loaf of bread on that supermarket shelf, be it white, brown, pumpernickel, etc., is made of wheat!
Redwolf
There's also "corn meal muffins," which are essentially corn bread cooked in muffin tins.
You can sometimes buy it ready made, but as it's best fresh, most people make their own, either from scratch or from a mix.
Sounds good right at the moment, actually. I may need to make some later!
In any case, my point was that people are led to believe that "wheat" bread is somehow healthier than the ordinary white sandwich bread next to it on the shelf, or the sourdough the next shelf over, when in fact it's just white bread with a little coloring added back in. They see brownish bread labeled "wheat bread" and assume that means "whole wheat."
Redwolf
