Organic Bread
Bread is one of the best known and most consumed food in the world. Thanks to the work of true artisans who produce bread yeast, the consumer can now recover the original taste, quality and energy that conventional industry has caused to disappear.
Organic bread is made from: whole flour composition (flour + bran + germ) obtained from the milling of grains of wheat from organic farming. In the flour are: the endosperm, composed mainly of starch (carbohydrate) and gluten (protein), bran (husk) which is the most external and rich in fiber and the healthy germ, which are born of the roots and stems, and making it the most nutritious.
All of these elements make the integral portion of the flour and gives rise to more protein in wheat flour.
The real yeast is obtained by kneading wheat flour, varieties of seeds, organically grown, and purified water. The resulting mass is left to ferment at rest. People make yeast bread that facilitates better absorption of nutrients, while protecting the intestinal flora. This bread has more flavor, taste different, more acidic, and is kept fresh for longer periods of time.
Bread is an undisputed healthy source of fiber, vitamins, minerals, carbohydrates and proteins, essential for good health. Bran, removed in the conventional bread, is useful to eliminate constipation. It also has the ability to absorb cholesterol and toxins ingested through food, which becomes an excellent detoxifier.
For a Good Bake:
Yeast is likely to be contaminated with other yeasts it should not be added to the yeast, never pressed, as this leads to deterioration in the quality of fermentation, and so it is recommended not to knead the same organic and conventional breads.
Yeast must be renewed every so often to avoid contamination and degeneration, both of which diminish the quality of bread.
Heat the oven to 200 º C for approximately 60 minutes. The furnaces are the best when they are made of wood, but any convention oven will do.
The bread that Egyptians developed thousands of years ago, using stones previously heated, are rarely ever used anymore. The industry has to minimize the processes to produce large quantities in the shortest possible time and cost, using more than 100 additives, in addition to adjuvants, hybrid seeds, chemical fertilizers and now, also, transgenic yeast.
From the seventeenth century began the development of the bread with the replacement of the yeast brewer's yeast, the invention of the mill with cylinders instead of wheels, typically discarding the nutritious bran and germ.
Then came the planting of wheat and sterile hybrids, methods of chemical fertilization of crops that have led to little flour for bread making, the origin of the use of adjutants and additives. In sum, a bread that resembles nothing to the food created by the Egyptians thousands of years ago.
The bread that is consumed today contains little nutritional value because of the refined flour has lost the germ and bran as well as dietary fiber, whose scarcity is the cause of constipation suffered by thousands of people.
Also, the meals that are in the market may contain toxic waste from the treatments utilizing pesticides, carried out both in the field and during storage. This is contrasted by the description of many manufacturers that offer a white bread with added bran that is not from the appropriate type of wheat or in the right proportion.
Improper labeling is another negative factor for many of the additives used in the preparation of meals not mentioned on the packaging of the final product, such as potassium bromate. Potassium bromate is still being used despite its prohibition.
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About the Author
Naheed Ali is an author and columnist. Feel free to browse through and read his medical articles.
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