Old meth­ods on the rise with bread


THERE’S some­thing time­less and el­e­men­tal about bread.

Dat­ing back to the Stone Age when grain was ground be­tween two stones, bread is one of the most widely con­sumed foods in the world.

In its best state, it con­sists of only a few in­gre­di­ents: flour, wa­ter, yeast and salt.

Dense and chewy, whole­wheat bread is a good source of nu­tri­tion and fi­bre.

The In­dus­trial Rev­o­lu­tion mech­a­nised bread mak­ing, the roller mill sep­a­rat­ing the bran and wheat­germ from the rest of the grain.

In gain­ing a softer white bread, we lost many of the im­por­tant nu­tri­ents in the bread.

Next, bread­mak­ers con­cen­trated on longevity. Have you ever won­dered why some types of bread can stay on the bench with­out go­ing mouldy?

If you look on the back of some su­per­mar­ket bread la­bels to check the in­gre­di­ents, you might get quite a shock, says Choice magazine.

Phys­i­o­log­i­cally, we’re much bet­ter off with low GI (gly­caemic in­dex) food. Ac­cord­ing to a Har­vard study, “you can re­verse the threat of diabetes by up to 42 per cent sim­ply by trad­ing in your white bread, white rice and sug­ary break­fast cereal for hearty dark loaves, brown rice and oat­meal”. (Best Health)

The grainier the bread the bet­ter, nu­tri­tion­ists tell us, with Ezekiel bread (con­tain­ing sprouted whole grains, legumes, and high fi­bre con­tent), grain bread and sour­dough hav­ing the low­est GI, whole­meal bread con­tain­ing medium GI, and white bread be­ing high GI.

Sour­dough gives ad­di­tional health ben­e­fits. In the fer­men­ta­tion that takes place in the mak­ing of sour­dough, sug­ars are bro­ken down into cel­lu­lar en­ergy, with lac­tic acid be­ing a byprod­uct.

Not only is the bread more eas­ily di­gested, but sour­dough’s nat­u­ral fer­ment pro­motes the growth of healthy gut bac­te­ria.

Great bread needs to be sought out. Some of our best sour­dough breads can be sourced from Burleigh Baker, Panya, Mr Pig’s Bake­house, The Pad­dock and Brasserie Bread.

Brasserie Bread’s sour­dough uses a 21-yearold nat­u­ral yeast starter added to only three in­gre­di­ents — flour, salt and wa­ter. The sour­dough is left to fer­ment, rise and prove over two days, al­low­ing the gluten to break down and the flavour to de­velop.

Th­ese are all fac­tors in mak­ing sour­dough more eas­ily di­gestible, while giv­ing the side ben­e­fits of flavour and tex­ture.

Brasserie Bread’s Flin­ders Ranges Sprouted Wheat was hon­oured to re­ceive Cham­pion Bread in the Syd­ney Royal Fine Food Show; the best of the best. Su­perb!

Brasserie Bread, 1/16 Ac­tiv­ity Cres, Molen­d­i­nar Ph: 1300 966 845

Marj Os­borne is an in­de­pen­dent food com­men­ta­tor. Find her re­views at www.food­gold­coast.com.au or con­tact her at marj.oz@live.com.au

Bread - one of life’s sta­ple foods: Braserie Bread’s sour­dough uses a 21-year-old yeast starter to pro­duce de­li­cious loaves.

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