Black bread

Bread is the head of everything.



We absorb this folk wisdom and part-time proverb with the mother's milk. The most important product in the diet of our ancestors for many centuries was black bread. In fact, the correct name for all of us famous black bread is rye bread.

People began to grow cereal crops more than two thousand years ago. Wheat was the first to be cultivated, but the queen of the fields is a very whimsical plant. In the rather harsh climate of most Slavic states, other cereals - oats, rye and barley - gave the best harvest.

Therefore, people baked bread from oat, barley and rye flour. In Ancient Russia, they began to bake black bread from rye flour from the first decades of the 11th century. The hostess strictly kept her recipe for bread, which was passed from mother to daughter.

The type of black bread depends on the rye flour variety. Bread is baked from: rye sown flour, from wallpaper flour and medium. There are also several varieties of rye bread - simple black, custard or Moscow bread. The most famous variety of rye flour black bread is Borodino bread, which is often made in the form of a small brick and sprinkled with coriander grains and sometimes cumin on top.

The benefits of black bread

The benefits of black bread, which was baked at home, for the human body are simply unique. The beneficial properties of cereal during processing are transferred to rye flour. Dough is kneaded from flour and a special starter is used for the fermentation process, which improves not only the taste of bread, but also its composition.

The calorie content of black bread is much less than that of other bakery products. But the content of nutrients, vitamins and minerals is simply off scale. In the high content of vitamin B, which maintains blood sugar levels, there is an exceptional benefit of black bread for diabetics.

Harm of black bread

Nutritionists argue that an ordinary healthy person should eat at least 5 pieces of bread a day. It is believed that black bread will not harm either health or figure in such an amount. Unfortunately, a lot has changed in our time during the bread production process.

Now in honor is not the taste and quality of bread, but the number of units sold. In order for the bread not to deteriorate quickly, various chemical additives are kneaded into the dough. The manufacturer also does not disdain other techniques (GMO) that allegedly improve the taste of bread.

Therefore, in modern times, the harm from black bread that you buy in the store can be much more than good. For lovers of black bread from rye flour, there is a way out of this situation. Bake your own product at home in the bakery and be sure of the calorie content of black bread, its vitamin composition and lack of chemistry.