The answer: It’s easy to assume that dark-coloured rye bread is more nutritious than white bread. But if you look at the ingredient list on many brands of rye bread, you’ll be surprised to see that unbleached flour (a.k.a. refined flour) is the first ingredient listed. Another clue to a healthier rye bread: sourdough (you’ll find this on the ingredient list). Traditional pumpernickel and rye breads are made with a sourdough starter, rather than yeast, to aid in rising. And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to farro — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes. Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet. Ad. A good loaf of Italian country bread has a thick, chewy crust, a medium crumb, and a chewy texture. The dough includes salt, water, and oil in addition to the flours discussed above, and it is traditionally very wet and sticky. The texture of this bread makes it ideal for dipping and sandwich making, because it holds moisture very well without becoming soggy. This bread is also referred to as pan bigio, or “gray bread,” in a reference to the unrefined flour which is traditionally used to make it. Video: How to pick the healthiest bread at the grocery store. In other words, white flour is the main ingredient. (Ingredients are listed in descending order by weight. The first two or three ingredients are the ones that matter most.) Many rye brands don’t have a stitch of whole grain rye flour. Another clue to a healthier rye bread: sourdough (you’ll find this on the ingredient list). Traditional pumpernickel and rye breads are made with a sourdough starter, rather than yeast, to aid in rising. Home Home Milling. Wheat is the most important grain crop in the world. It is responsible for the development of the great bread-wheat civilizations from Mesopotamia to India, and China to Egypt, Greece and Rome, and then to our region. Wheat is also the best grain for bread making.  There are lots of recipes that call for coarse salt these days. Coarse salt refers to sea salt or kosher salt, salt that has a much larger grain to it than common table salt – hence the name “coarse” salt. The reason that coarse salt is so popular is not that it is saltier or more flavorful than regular salt, but because it has a more dramatic impact when it comes to flavoring. Recipes for baked goods – unless they specifically call for coarse salt – are written with the expectation that you will use standard table salt. In baked goods, you want the salt to disperse evenly into a recipe to even out the flavor of a dish, not show up in big salty chunks. Most rye breads are not made entirely of whole grains; many include refined wheat flour or refined rye flour in addition to whole grains. Ideally, choose a rye bread that lists a whole grain at the top of the ingredient list. For instance, the first grain on the ingredient list of Dimpflmeier Bakery’s Vollkornbrot Whole Grain Rye Bread is coarse rye meal followed by unbleached wheat flour, rye grain and rye flakes. Another clue to a healthier rye bread: sourdough (you’ll find this on the ingredient list). Traditional pumpernickel and rye breads are made with a sourdough starter, rather than yeast, to aid in rising. This article is about the bread. For the Catalan film, see Black Bread. Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Rye bread has a low glycemic index, which means it does not cause a spike in blood sugar when compared to white bread. Dark rye bread was considered a staple through the Middle Ages. Rather, it is coarse and unrefined, composed mainly of whole grains, such as rye, spelt, millet, and wheat-usually in pure form giving it a density that far outweighs any fluffy focaccia, oily ciabatta, or slender French baguette. 
http://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/is-rye-bread-really-healthier-than-white/article14933952/ http://www.npr.org/sections/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread http://www.wisegeek.com/what-is-italian-country-bread.htm http://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/is-rye-bread-really-healthier-than-white/article14933952/ http://www.breadexperience.com/types-of-wheat/ http://bakingbites.com/2010/09/what-is-coarse-salt/ http://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/is-rye-bread-really-healthier-than-white/article14933952/ https://en.wikipedia.org/wiki/Rye_bread http://www.npr.org/sections/nprberlinblog/2011/08/12/139552924/german-bread-the-dark-truth
what is considered coarse bread