Bread is back, and it’s here to stay. Its days as a “fattening food” are over, enough so that most diets include rather than exclude it. High-fiber bread has even been used as the basis for a weight-loss program. Bread is gaining attention for other attributes, too. Aside from the B vitamins, and iron that we already knew about, bread is rich in complex carbohydrates, so your heart can be happy too. Just substituting whole wheat bread for white can make a big difference in better digestive health. Fiber-rich breads are recommended by virtually every cancer-prevention expert. These experts believe that the insoluble fiber helps reduce our exposure to cancer-causing chemicals. There has been a link to the consumption of brown bread (along with other factors of course) to longer life span among men. When choosing a rye bread, choose a bread that lives up to its name by looking for one that lists rye flour first. Coloring is sometimes added to breads containing mostly white flour to give the appearance of rye. Making your own rye bread lets you control the amount of rye-flour that’s used. Before you buy, give rye flour the smell test. Though rye flour is a bit sour by nature, it should smell fresh and not musty. For quick breads made with rye, consider flaked rye. It resembles rolled oats but its grayer. Again, a good batch smells fresh and grainy, not musty. When choosing whole wheat bread, buyers beware. “Wheat” bread often contains little whole wheat flour. If you want the real thing, be sure the package is labeled “whole wheat.” If a bread that contains part white flour and part whole wheat will do, check the ingredient panel to see if whole wheat flour is listed first. That way you can be assured of a substantial whole grain content. Then let your senses take over; look for a toasty warm color, springy crust, moist, tight crumbs, and fresh aroma. If you want to make your own wheat bread, you are encouraged to buy whole wheat flour to make it with. If you are new to bread baking, keep in mind that your best bet is whole wheat bread flour. Another type of flour – whole wheat pastry flour – is also sold. Because it has less gluten than the bread flour, it isn’t nearly as well suited for baking bread. Stone-ground whole wheat flour is a good choice too; however, its texture affects the rising of the dough, and many people have been disappointed with the results. |
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