Rye bread

Rye bread typically uses sourdough starter or extended fermentation, both of which are among the biggest drivers of histamine accumulation in baked goods.

• Sourdough process — the long, slow fermentation that gives rye bread its distinctive tang also gives bacteria more time to produce histamine, making traditional rye sourdough significantly higher than quick-rise wheat bread.

• Darker = longer fermented — dense, dark rye loaves (like pumpernickel) undergo some of the longest fermentation times of any commercial bread, placing them at the higher end of the rye bread spectrum.

A lighter rye loaf made with commercial yeast and a shorter rise is typically a more moderate option than a traditional dark sourdough rye.