Bread comes in a wide variety of shapes, sizes, textures and tastes, but they’re not all as good for your health. Bread can be made with a number of different techniques. In the production of sourdough is used naturally occurring lactic acid bacteria that gives sourdough its unique qualities and flavour.
The best source of dietary fibre is found in wholegrain bread and just a few slices a day provides the digestive system with a healthy amount to keep your body functioning properly. Rye, wheat and oat fibre are discovered to be good for the function of the stomach.
Bread is pure and spontaneous
Jaakko Seppä, Chef de cuisine in Fazer Bakery says, ”There are a lot less additives than you would think in bread. In that sense it’s a very healthy, pure and spontaneous food to eat overall. Nowadays, consumers are very aware of what they are putting in their mouths. ”
Here are our top tips on what to look out for on packaging when buying bread:
- When buying wholegrain products, look for words like ‘wholegrain’ or ‘wholemeal’. When white wheat flour is refined the bran and germ parts are normally removed, which means it loses some of the valuable vitamins, fibre, minerals, and antioxidants from the grain. A healthy amount is over 50% wholegrain.
- Grainy breads and ones with seeds are always more nutritious.
- Multigrain breads are mostly made with white flour and various whole grains are added during the baking process. Wholemeal and wholegrain bread are made from wholemeal flour with added wholegrains that have more fibre and nutrients.
- Sourdough breads contain sourdough that gives for example, rye bread its own unigue flavour. Making bread with sourdough technique processes the proteins and fibre of the grains more beneficial and makes its minerals, such as iron, more easily absorbing.