YOU CAN’T DO IT WITHOUT BREAD PART 1
Nothing is more appetizing than the aroma and taste of a homemade bread.
It seems to be forgotten that bread is a very nutritious food that should be an essential component of a healthy lifestyle. Compared to other cereal products, bread contains more energy and more nutrients. This is because some added water during preparation evaporates, the final productis rich in energy. Hearing this word, some people avoids bread, because they fear they’d get fat. From the beginning we assure them that the wholemeal bread if the other items on the table correspond to the principles of a healthy diet. At family meetings, especially during Christmas and New Year, some of our relatives consumes generous portions of steaks and other foods with meat and fat, without bread, believing that in this way will avoid getting fat, which is a great error.
If flour obtained by stone grinding contains all the wheat components, modern mills enable the bran separation, germ and endosperm. Usually, the germ, which is particularly rich in fat, protein and antioxidant is removed, because, over time, the fat oxidizes, becomes rancid, and the flour can not sit on the store shelves forever. Compared with white flour, wholemeal contains 7 times more mineral substances, 5 up to 10 times more vitamins and 3 times more fibers. With more the wholemeal’s finely ground the better is the assimilation of its components.
The art of making bread is known for thousands of years and nothing has almost changed until the early twentieth century, when in France first appeared the kneading machines, and in England, the first steam heated ovens.
And it does not need too many ingredients: flour, water, yeast or batter and very little salt.
However, in Germany, bakeries have on market 256 different sorts of bread. This impressive number is due to different cereals used, their intermingling, different qualities of flour, and innumerable components that are added, like milk, cheese, spices, fats, emulsifiers, fried onions, seeds and many others.
The use of technical means allows the varieties multiplying, to meet the most demanding tastes. In general, the bread made in Germany contains 82% wheat flour and 18% rye flour. But rye bread must contain at least 90% of rye flour. Lately are added other grains, as barley, oat, spelt and various seeds. Spelt is a species of very resistant wheat with a single grain, cultivated in the mountain regions. The botanical name – Triticum spelta or Triticum monococcum.