Always different, always good. Bread is simply the best
Bread is one of the oldest staple foods of mankind, and with good reason – it’s not only filling but also full of nutrients.
There are more than 1,000 different varieties of bread made with a wide range of ingredients and in a wide variety of ways. Most bread recipes use wheat or rye flour or a mix of the two, and usually either a leavened or a fermented dough. The fact that bread is a staple food of such great popularity comes down to its unique and varied taste. Bread is ideal for any time of the day – whether with soup in the evening, for breakfast, or with toppings for an afternoon snack.
Nutritional group |
carbohydrate |
Calories |
265 kcal per 100 g |
Nutrients |
49g carbohydrate, 2.7g fibre, 3.2g fat, 9g protein per 100g |
Storage |
ideally in a sealed clay pot |
Shelf life |
depending on the bread and the storage between 2-9 days |
Bread first became popular amongst the ancient Egyptians. They discovered how to use fermentation to create a loose bread dough. The ancient Egyptians were so fond of baking that they were given the name “bread-eaters”. Also in Europe, 3,000 years before Christ, bread was being made from ground cereal and baked on hot stones. Thanks to the invention of the oven, baked goods have developed into the nutritious staple food that we all know and love today.
It is simply not true that bread makes you fat. It contains many complex carbohydrates that release energy slowly throughout the body and therefore make you feel full. Bread contains important energy but does not increase weight gain. The only thing about bread that can prompt weight gain, is the spread or toppings that you put on the bread. Naturally, it does depend on how much bread you eat each day, but four to six slices are okay.
As well as this, bread is rich in dietary fibre, which supports digestion, and B vitamins. However, bread is becoming more of a problem for those with gluten intolerances. Most grains contain gluten and this can lead to intestinal problems for many. Breads made from millet, quinoa, lupines or corn flour are gluten-free and very tasty.
While breads made with wheat flour dough are often mixed with yeast in order for it to rise, bread made with rye is often mixed with a leaven dough for the same purpose. Leaven breads are more difficult to produce but stay fresher for longer. All bread that’s made from a partly-milled flour is whole wheat bread and this contains the most vitamins, minerals and fibres out of all the bread types.
Bread is best kept in a clay pot. The clay absorbs the moisture and the bread therefore does not mold so quickly. It’s also good to put the bread with the cut surface down on a wooden board and then cover it up with a cloth. Bread doesn’t store so well in the refrigerator - it loses its moisture quickly and gets stale.
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