Bread is one of our staple foods and is consumed every day. Everyone knows the wonderful scent of freshly baked bread and knows how good it tastes when it has just come out of the oven. So what speaks against baking bread yourself?
Baking bread together with children
Especially with children, against the background of healthy nutrition, it offers a good opportunity to introduce the different types of bread, its ingredients and the impact on our health to the little ones. In addition, it promotes their enjoyment of doing it themselves and at the same time they acquire the connection with the production of food, which is no longer taken for granted today.
Basics for bread baking
Although there are countless different types of bread, they all have a common set of ingredients to build on, which are:
- sourdough or yeast
However, the most important ingredient for a successful bread is time, because this needs the dough, in order to rise sufficiently and to achieve a good baking result.
Different cereals determine the taste
The reason for the variety of bread is the variety of cereals used and their different combinations.
Wheat is a light grain with a very mild taste, which results in a smooth and elastic dough due to the gluten (sticky protein) it contains. It is therefore often mixed with the gluten-free flour from oats and corn to improve their baking qualities.
Is particularly popular when baking bread Rye, because it binds moisture well and the bread stays fresh longer. The disadvantage is that its ingredients slow the loosening of the dough and it can only be used for processing with sourdough.
Exactly the same applies to barley, it can only be used in conjunction with sourdough for baking bread, but is very rich in minerals and B vitamins.
Also contains many minerals and iron MilletWhole grains are usually used in baking.
Spelt is often used as a substitute for wheat flour because it is very similar. Because its sticky protein is significantly more sensitive, this bread dough should only be kneaded very carefully.
Grains and spices for baking bread
To achieve even more flavor variety, grains such as sunflower seeds, sesame or pumpkin seeds can be added to the bread. Hemp makes the bread crispier and flaxseed provides it with many omega-xnumx fatty acids.
In addition to the basic spice salt, caraway, fennel, anise or coriander can be added to the dough to increase the digestibility of sourdough bread.
Bake bread - how it works!
First of all, all ingredients must be measured very accurately, besides, they must not be too cold and should have room temperature. To avoid clumping, it is advisable to sieve the flour.
Once all the ingredients have been mixed, the dough must be kneaded very well, because only then will it be supplied with oxygen. The longer the dough is processed, the looser the finished bread becomes.
Before the dough can be put in the oven, it has to go for a while. For this he should be covered in a place with a pleasant room temperature, drafts would be poison. The dough is ready for further processing when it has grown to about twice its volume and a hole that has been pressed in with its finger closes itself.
Then it is pushed into the preheated oven and baked. If a bowl of hot water is added right at the beginning, the surface of the bread remains elastic and does not crack when the loaf increases in volume. In addition, the crust is brown and shines beautifully.
It is easy to find out if the bread is finished by tapping its underside with its knuckle. If it sounds hollow, then the baking process is complete.
Anyone who knows how to bake their own bread is too cumbersome or too complicated can also use a bread maker. Here, the ingredients just have to be put into the appliance and after about three hours, the fresh bread is on the table.
Bread is one of our staple foods and is offered in a wide variety of variations. All of these strains have one thing in common, they are full of carbohydrates. Not so the protein bread, so it is considered a healthy alternative to conventional bread and should help you lose weight. But what exactly is in the trendy fitness bread and what are the advantages of consuming it over traditional baked goods?
What does a protein bread consist of?
The classic mixed bread is made from wheat flour, yeast, water and salt and consists of about 45% carbohydrates, 7% protein and 1% fat.
Protein bread contains little cereal flour, but a lot of wheat, lupines and soy protein and flaxseed, bran, soybean meal or soybean meal. The carbohydrate content is only 7%, but 25% vegetable protein and 10% fat are included.
What advantages and disadvantages does protein bread offer over conventional bread?
For many people, the slice of bread is part of the daily dinner, but if you want to lose weight, you are advised to avoid carbohydrates, especially in the evening. Above all, the so-called "slim-in-sleep diet" is based on the principle of the food combining, which allows carbohydrates in the morning but prohibits protein and prohibits the consumption of carbohydrates and permits protein in the evening. Since the majority of bread lovers find it difficult to forego the evening slice, the protein bread is a good alternative here.
Switching to protein bread can also help diabetics to avoid an excessive rise in blood sugar. 100 grams of protein bread have only 0,4 - 0,7 bread units, with a conventional bread there are four. Since the protein-containing variant also provides a lot of energy, it is also suitable for athletes.
Because half of the daily fiber requirement is already covered by 100 grams of protein bread, it can also make a significant contribution to maintaining the health of the digestive tract.
Poor cuts the protein bread compared to other varieties when it comes to the fat content, which is much higher here and thus increases the calorie count. A slice of whole-wheat rye bread has an average of 80 calories, whereas it brings a slice of protein bread to 100 calories.
Allergy sufferers, who have a gluten intolerance, must also be careful, because protein bread contains a lot of gluten, but varieties without gluten are already available. Because of the high content of proteins, people with metabolic or renal disease must be careful, as too much protein contaminates the kidneys.
Also inferior to the conventional varieties is protein bread in the price, because it is much more expensive. A kilogram costs an average of six euros. Even ready mixes are usually not a cheaper alternative.
Making protein bread yourself is very easy
If you want to save money or want to be completely sure what is contained in the protein bread, you can also bake it yourself. It is not difficult and works as good as ever.
The following ingredients are needed:
- 2 EL spelled wholemeal flour
- 100g ground almonds
- 100g ground flaxseed
- 1 Pk baking powder
- 50 grams of wheat bran
- 1 teaspoon salt
- 6 protein
- 300g Quark (lean stage)
- Grease a box shape or lay it out with baking paper and preheat the oven. Upper and lower heat: 175 °, convection: 150 °.
- Wholemeal spelled flour, almonds, flax seed, baking powder, wheat bran and salt. Then add the egg whites and cottage cheese and process everything into a smooth dough.
- Pour the dough into the prepared tin and bake in the oven for about 50 - 60 minutes on the middle shelf. The bread is ready when sticking with a wooden stick or a fork no more sticking dough. Then let the bread cool for a quarter of an hour in the mold and then carefully tumble.
- Since protein bread spoils faster than other varieties due to its ingredients, it is advisable to slice it and thaw the required portion as needed.
Do you have any questions, suggestions or criticism about baking bread? Talk to us!