Rye bread for breakfast, especially rye bran, induces satiety before and after lunch, reports a study from the Nutrition Journal (2009 Aug 26;8(1):39).
Researchers compared the hunger-decreasing effects of rye bran, an intermediate fraction, or sifted rye flour to sifted wheat flour in 16 subjects. All breads contained the same amount of calories.
Each of the rye bread breakfasts resulted in reduced appetite during the time period before lunch (08:30-12:00) compared with the wheat bread breakfast. The feelings of fullness were also seen in the afternoon in all three of the rye bread groups. A comparison within the rye breads showed bran induced the most satiety.