This type of bread is made of a mixture of wheat flour and rye, the rye flour has an amylase enzyme that breaks starch down into sugar. The rye bread was originally from Europe but is available everywhere today. The dough used in preparing this bread uses less water than the dough used in other regular ones made from ordinary flour. There are several stages in the baking of the rye loaf and at a stage the acidity of the dough is raised to get rid of the amylase. The dough will then be non sticky as a result of killing the amylase. There is a great amount of fiber and little fat content in rye bread which help to regulate cholesterol too.Brown Bread
Brown bread is not really the most popular type of bread out there, but they are one of the healthiest around. If you are concerned about your body and the food you eat, then this is your type of bread. Brown bread is made with whole wheat flour which means the bran and germ were intact when the wheat was processed. So your loaf of bread is still packed with nutrients. A regular loaf of brown bread contains about 3.9g of protein, 23.6g of carbohydrates, 2.8g of fiber, 15.2mg of Calcium, 1.4mg of Iron, 37.3mg of Magnesium and traces of useful nutrients like Potassium, Sodium, Zinc and the essential Omega 3 and Omega 6 fatty acids.
The Calcium and protein levels of brown bread are impressive while the fiber reduces the risks of hemorrhoids and constipation. Brown bread also helps to control the body weight because it contains very low calories. The chances of having heart diseases, type 2 diabetes, high blood sugar level and even gallstones are reduced with regular consumption of brown bread.
This is where fruit meets flour. The fruit bread is a loaf containing dry fruits like raisins, currants, apricots, dates and some other added fruits. It has a host of ingredients including eggs, cinnamon and nutmeg. Fruit flavors and additives are also used to impress the taste. Fruit bread has enough protein and fiber and some other essential nutrients. The fruits in the bread are the major health selling point. Eating the fruit bread can improve your oral health and tooth decay by preventing gum diseases. Many fruit breads have almonds with improves hemoglobin production in the blood and helps with good blood circulation. Dry fruits have low sodium content leading to lower risk of high blood pressure. Raisins and dry plums are rich in boron, which helps in maintaining strong bones. The hot cross buns eaten during Easter is a type of fruit bread also.
The French bread is that long loaf of bread with a slim shape. It’s a healthy choice too. The baguette is a great source of vitamin B, it can also improve metabolism and blood hemoglobin by contributing Zinc and Iron to your body. Unlike many kinds of bread, the French bread is not rich in fiber. There is about 185 calories, 1.5g of fiber, 36g of carbohydrate and 7.5g of protein in an average loaf of baguette bread. Just like some other healthy types of bread, the baguette also helps in regulating blood sugar levels. Folate is an exclusive nutrient of this type of bread. Our bodies use folate to metabolize amino acids, synthesize DNA and maintain the health and activity of the heart.
Honey and Oats Bread
This is another whole wheat bread. The honey and oats bread is particularly rich in carbohydrates. An average roll of this bread contains 49g of carbohydrates, 5g of fiber and about 260 calories. It is usually the most nutritious type of bread available at a number of stores and bakeries. Honey is a well known magical food produce, while oats are made of whole grains which can help to lower the risk of high cholesterol levels. Eating the honey and oats bread also aids proper digestion. Some studies show that whole wheat containing food items like the honey and oats bread can help women a lot in their dietary approach to the prevention of breast cancer. This bread also contains a significant amount of vitamins like Vitamin B. This contributes to the improvement of mental alertness too.
Sliced bread was only invented in 1928 and was referred to as the best thing since bagged bread. – Source
In WWII, rationing laws prohibited the sale of freshly-baked bread because “the tastiness of just-baked bread is likely to encourage people to eat it immoderately”. The bread had to be at least 24 hours old before it was sold. – Source
The yeast we use to make bread is an organism floating around in the air we breathe. Anyone can capture it easily. – Source
The distinction of “upper crust” comes from the 1600s. When the bread was made in stone ovens the bottoms would become dirty from ash and soot. If you were wealthy you cut the bottom crust off and just ate the “upper crust” part of the bread. – Source
Feeding bread to ducks actually causes many health problems for them. Bread mold fungus draws nutrients from the bread for its survival, and destroys the bread in the process.
The most common bread in Lima, Peru’s capital, is called Pan Frances, which means French bread. However, the bread has nothing to do with France and Pan France doesn’t even exist in France.
Bread is one of the only foods that eaten by people of every race, region and culture.
In Russia, bread and salt are symbols of “welcome.”
Breaking bread is a universal sign of peace.
Egyptians were the first to add yeast to bread, transforming it from a flat bread to something lighter.
It takes 9 seconds for a combine to harvest enough wheat to make about 70 loaves of bread.
Superstition says that it’s bad luck to turn a loaf of bread upside down or cut an unbaked loaf.
In some cultures, there’s a legend that whoever eats the last piece of bread has to kiss the cook.
Sandwiches account for 50% of bread consumption.
An average slice of packages bread contains about 1 gram of fat and 75 to 80 calories.
Bread was eaten at least 7,500 years ago and it remains our staple food today. It was called “The Staff of Life” in Biblical times.
We eat the equivalent of over 9 million large loaves of bread every day.
There are 3 basic types of bread, white, brown and whole wheat; however, there are more than 200 varieties of bread that consumers can choose.
Evidence from 30,000 years ago in Europe found starch residue on rocks used for pounding plants. It’s possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive for of flatbread.
Around 10,000 B.C., with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread.
The Greeks picked up the technology for making bread from the Egyptians. From Greece, the practice of making bread spread over the rest of Europe.
Bread and wheat were very important in Rome, where it was thought more vital than meat. Soldiers felt slighted if they weren’t given their allotment. The Roman welfare state was based on the distribution of grain to people living in Rome. Later, the government even baked the bread.
Throughout history, a person’s social status could be found by the color of bread they ate. The darker the bread, the lower the social status. This was because the white flours were more expensive and harder for millers to adulterate with other products. Today, the trend has reversed with darker breads being more expensive and prized for their nutritional value.
Toast is sliced bread that has been browned by exposure to radiant heat. The browning is the result of a Maillard reaction that alters the flavor of the bread, making it firmer so that it’s easier to spread toppings on it.
French toast is traditionally made from stale bread soaked in eggs whisked with milk and then fried. French toast wasn’t invented in France, and it’s been around before France was even a country. While it’s origins are unknown, it’s not surprising that people came up with a way to use their stale bread.
Sacramental bread, which is sometimes called altar bread Communion bread, the Lamb or simply the host, is the bread which is used in the Christian ritual of the Eucharist. Both Eastern and Western traditions insist that the bread must be made from wheat.
Bread appears 360 times in the Bible. It appears 280 times in the Old Testament and 80 times in the New Testament.
The biggest loaf of bread weighed 1,571 kilograms, or 3,463.46 pounds, and was made by Joaquim Gonçalves in Curitiba, Paraná, Brazil on November 13, 2008.
A Spanish baker, Pan Pina, in the Algatocin village is selling what it claims to be the world’s most expensive bread at 117 euros, or about $140, a loaf. Each 400 gram, or 14 ounce, loaf of bread made at the Pan Pina bakery contains whole wheat flour, spelt and dehydrated honey. It’s also sprinkled with 250 milligrams of gold dust.
In 1943, right in the middle of World War II, the United States government banned sliced bread. It was deemed an unnecessary use of materials and resources with a war effort going on. This didn’t sit well with the general public, nor baking companies. One woman wrote into the New York Times proclaiming, “how important sliced bread is the morale and saneness of a household.”