Ten things you may not know about bread
Ten things you may not know about bread
1. Eating bread is a healthy option for expectant mums
Doctors recommend that mums-to-be get from 100 to 450 micrograms (μg) of folic acid per day to prevent spina bifida and other congenital birth defects. Approximately, 100 grams of bread contain 85 micrograms of vitamin B9 (folic acid), so by eating at least four, 29-gram slices of bread a day with your main meals - breakfast, lunch and dinner - you will ingest 116 μg of folic acid. There are numerous varieties, but our Nuts Country Loaf and Multicereal Frikorn are ideal for expectant mothers, and for everyone. Packed with antioxidants and fibre, they have numerous health benefits.
2. Is home-made bread better than shop-bought bread?
Is home-made bread healthier than shop-bought bread? It may not be. Baking bread is a skill that requires know-how and experience. To make high-quality bread at home, you must control the entire process and raw materials. Nevertheless, baking bread involves fermentation, which depends on a crucial ingredient, sourdough, a fashionable component. It is essential you make this sourdough correctly, because when it is made at home, there is a danger of using unhygienic methods, which contaminate and produce bread with high levels of toxins. Although this will make you ill, the taste and consistency of your bread may not be as desired. Of course, if you want real bread with all the qualities of a traditionally baked product, we recommend you buy our Rustic Country Loaf, the Organic Obrador Round Bread or the Ancienne Baguette, three very different types of bread, all with a unique, authentic flavour.
3. Bread is great for athletes
Carbohydrates are the body's main source of energy and, according to expert nutritionists, between 60% and 70% of an athlete's daily diet should be made up of carbohydrates. Bread consists mainly of flour, water and yeast, with almost no fat and almost no protein, making it an ideal food for exercise fans. Nutritionists recommend eating approximately 250 grams of bread every day. This should be divided among all your meals, to give your body the complex carbohydrates and mineral salts that it needs, enabling you to avoid long periods of dehydration when exercising or doing sport. The Energy Bread is a hit with athletes, since it contains teff seeds and a large variety of cereals with fruits, which slowly release the energy we need to get through the day. This bread is also high in fibre and has a low glycaemic index.
4. The best types of bread to eat in summertime
When the weather is warm, we feel like eating lighter, cooler dishes, that don't take too long to prepare. It’s a different way of life. Whether we are on holiday or not, we feel like slowing down and having a rest. That’s why the Crystal range, with its delicate crunchy crusts and honeycomb crumb are the ideal base for filled rolls with premium ingredients such as avocado, salmon, fresh cheese and infinite raw or grilled vegetables. Then there are hamburgers, the most fashionable dish of the season this year. That’s why the PanBurger line includes a real hamburger bun that will set off the ingredients of every recipe.
5. Sourdough, the soul of bread
Sourdough is all the rage. Just take a look in bakery windows and you’ll see premium bread made with this ‘secret’ ingredient. It is essential to traditional, natural fermentation and is the soul of the bread. Bread made with sourdough takes longer to ferment compared to bread made with yeast, which is quick and simple to make. However, it lasts longer and has a stronger, more authentic flavour, is easier to digest and has a lower glycaemic index. One good example of bread made with genuine sourdough is the Delirium Loaf or the Spelt Loaf, both from the Saint Honoré range, which are made using artisan methods. Each has its own sourdough, is made using a traditional process with long fermentation, baked in a stone oven and they are made with organic flour.
6. Bread is an important part of a vegan diet
Bread is a source of vitamins and minerals. However, not everybody knows that it is able to compensate for the lack of vitamins suffered by some people due to their dietary habits, such as vegetarians and vegans. Because they do not eat animal proteins, these people lack vitamins B12 and D. To offset this deficiency, leading frozen dough company Europastry and the Nutrition and Health Technology Centre (CTNS) are carrying out the PAFORT research project, the purpose of which is to develop baked goods enriched with vitamin B12, which will make it a good alternative to food supplements.
7. What’s the difference between wholegrain bread and bread with bran
Good health is a priority for everyone and the fashion for healthy bread is on the rise. However, interest and large amounts of information do not mean that people are not confused, particularly when it comes to products like whole grain bread and bread with bran. Bread with bran is made of a mixture of common flour and bran, which is obtained from milling the five, outermost layers of the grain. It is quite light, packed with group B vitamins and fibre. One good example of this is the Gran Reserva Wholemeal Baguette, which is very nourishing, triple fermented, high hydration bread.
Then we have wholegrain bread, which may be made solely with whole flour or with a mixture of regular and whole flour. Whole wheat flour is milled wheat flour that contains the skin and bran, with a large percentage of fibre that eases the digestion, such as the Whole Grain Country Loaf. To obtain the flour with which the Whole Grain Country Loaf is made, the grain is slowly and carefully ground between two stones, which keeps the wheat grain in its natural condition.
8. Tasty bread for coeliacs
The idea that bread for coeliacs (gluten-free) is tasteless and insipid is an urban myth that is fast disappearing, because the race to make delicious, soft, spongy gluten free bread has been on for some time. In our quest to create authentic tastes and textures, Europastry has developed a gluten-free line with rice, corn and potato flour, all great options for coeliacs to enjoy bread and pastries without sacrificing the real taste of bread. All these products are certified by the Federation of Spanish Coeliac Associations (FACE).
9. Storage secrets
How often have you forgotten to put the bread left over from lunch or dinner away? It must be hundreds of times. The bread dries out and goes hard. To prevent this, just follow a few simple tips to keep it fresh for as long as possible. The first tip is to allow the bread to cool before putting it in a bag, since the heat will make it moist and too soft. When it comes to serving, slice the bread and serve immediately, because sliced bread dries out far more quickly. Finally, never store bread in a plastic bag, which may make the bread go mouldy and too soft. It is far better to store it in a cloth bag (traditional in many countries), but if you don't have one, wrap the bread in a cloth, since the cotton will allow it to breathe and keep it moist. Once in the bag or wrapped in the cloth, store in a cool, dry place, at room temperature and protected from the sun.
10. The best bread to eat with tomato
Bread topped with grated fresh tomato is a typical popular dish in Catalonia. However, although it is very simple, a good slice of bread and tomato is getting harder to find, even in prestigious restaurants. As you might expect, the key to some good bread and tomato lies in the bread itself. Finding the perfect loaf can be more difficult than you might think. Experts recommend high quality, traditional bread, like the Obrador breads or the Saint Honoré range, both made with their own sourdoughs, made according to artisanal processes and with guaranteed traceability of all ingredients. This bread tastes exceptional when spread with ripe tomato and dressed with extra virgin olive oil and a pinch of salt. It's that easy! Nothing else is required.