Whole Wheat vs Rye: The Great Baking Debate

It's time to settle this age-old argument once and for all. On one side, we have the stalwart whole wheat fanatics, who claim that their chosen grain is the only way to go for a healthy, wholesome loaf. But on the opposite side, the rye enthusiasts are here to say, "Hey, don't be ridiculous, rye is where it's at!"

Why Rye Wins:

• It's got a certain je ne sais quoi, that certain je ne sais quoi, that makes it irresistible to the hipster crowd.
• It's a great choice for those with gluten intolerance, because, let's be real, who needs that much gluten, anyway?
• It's the perfect excuse to break out the old-fashioned rye-based cocktail recipes, because, priorities.

Why Whole Wheat Wins:

• It's the only choice for those who want to feel like they're eating something remotely close to actual wheat, without the guilt of eating actual rye.
• It's the perfect excuse to dust off those old 80s-era bread machines, because, who doesn't love a good retro challenge?
• It's the only way to make a loaf that's both healthy and delicious, because, who needs rye, anyway?

So, which is it? Rye or whole wheat? The answer, much like the best type of bread, is a matter of personal preference. But if you're still unsure, why not try making a few loaves and see which one comes out on top?