This whole idea of "wholemeal" bread is better, "rye" bread is better for you, etc is COMPLETE BULLSHIT.
It is all just white flour, and then depending on the bread, some extra shit is sprinkled in. Rye is like 2% rye flour added, wholemeal is just some wheat bran and germ added. At the end of the day though, it is all fucking white bread with some extra stuff. You may as well just put your own "stuff" on the bread. We call it a sandwich.
The only meaningful way to differentiate bread is by how processed it is and the added ingredients used for processing like sugar, oil, vinegar etc, vs just water flour yeast salt. There is then this sourdough vs normal bread, but I think sourdough is overrated and doesn't really do all the magical things it is supposed to do.
whole grain has the germ and stuff, the cereal grains aren't polished.
errr.... no... for a bread.. the wheat is processed into just the endosperm (white flour), and then the other parts of the wheat are added back in afterwards, just like you would add raisins or wahtever else to your bread.
Absolutely wrong. Whole grain literally means the WHOLE GRAIN
whole grain is bad anyways
multiple antinutrients that are removed during processing to create white flour
enjoy your zinc and iron deficiency wholegrainbros
Been eating whole grain bread for 15 years now. When does the deficiency kick in?
I just started making my own bread. It's actually pretty fun. The worst part is waiting a day for it to rise though. It takes planning
who the f waits an entire day
put yeast, let it rise twice one hour each and you're fine
Lots of bread, especially sourdough, benefits from a slow prove, usually in the fridge overnight. Develops flavour.
The fermentation period of the rise aids in the nutritional content and digestibility of the bread. It's hypothesized that the rise of gluten intolerance over the past century is tied to a) the type of wheat being grown, b) the stupid additives in mass-produced bread, and c) the lack of fermentation not breaking down the wheat structures.
I add half a cup milk to one cup flour with a teaspoon of active yeast and let it rise for only one hour while I exercise then bake it and it's delicious. Even better to slip some soft cheese like brie in the middle.
I considered this but it seems like it is only worth it if you are cooking large batches for a family or something.
especially considering if I make it, it's gone in 2 days max, cut be damned
homemade protein fruit breads though???
Based bread maker. My woman is getting into bread making, and I get very concerned when I see countless threads here saying it is super unhealthy. How can something so wholesome be unhealthy? I hope the haters are wrong.
Letting the mentally retarded access the internet was a mistake
If you buy it frok the store, yes, any bread is shit. You are lucky if it's wheat flocor and not rice or corn.
But if you bake it yourself, it's a huge difference. I make wholewheat spelta bread and it tastes delicious. The texture is completely different. Even a simple wheat bread is very different from anything you can buy in the grocery store.
It takes a whole day to make a sourdough rye but it's worth it. It's the healthiest bread you can make. Fermentation turns sugars into short chain fatty acids and lots of additional vitamins is produced.
my bread is 100% made out of rye
Not chunky enough, it needs to be FIRM, use more rye grains in it
i don't eat peasant food
I baked 35% whole spelt sourdough today and I usually make 100% rye sourdough loaves as well.
In my country it has to be 80% Rye flour to qualify
>In America all bread is filled with sugar and shit, so it must be like that in all other countries aswell
Nice try Amerifat, some countries actually have 100% ryebread, and bread without sugar and shit even if it does sound unbelievable.
>buying bread at the store
Might as well just buy fucking frozen tv dinners at that point. I BAKE our bread because I am a MAN not a fricking CONSUMER. KILL ALL ADVERTISERS. KILL ALL BANKERS. DESTROY CAPITALISM. DESTROY BOLSHEVISM.