Wholemeal bread it is present in Polish cuisine every day and, although most people know that it is a healthy choice, we do not realize how great an ally it can be for our body. Some people even call it the Mercedes of bread, and it must be admitted that there is a lot of truth in this statement. What can you gain by eating whole wheat bread regularly?
First of all, let’s answer the question: what is whole wheat bread made of? It’s the bread that is made from wholemeal flour, i.e. flour that uses the entire grain – including the covering. Thanks to this process, it retains the most fiber, vitamins and minerals.
It is most often baked from rye or whole wheat flour type 2000, and owes its characteristic taste to sourdough. It is often enriched with ingredients such as: sunflower seeds, oatmeal or linseed. This makes the baking even more valuable.
Many people wonder Is wholemeal bread healthier than white bread? This is definitely the case – and here we need to go back to the manufacturing process. White bread is made from refined flour, which also loses its vitamins and minerals. Wholemeal bread has a lower glycemic index than its white counterpart, does not cause sudden spikes in blood glucose.
Wholemeal bread – thanks to its high fiber content – is more filling than white bread. This makes it perfect for the reduction process. It is worth eating wholemeal bread regularly to support proper digestion and prevent constipation.
This type of bread is rich in vitamins and minerals such as:
- B vitamins,
- folic acid,
- iron,
- magnesium,
- potassium,
- phosphorus.
Thanks to this, by eating wholemeal bread, you support your nervous system and help you concentrate. Including this product in your daily diet will also benefit your heart, not only because of the fiber that helps lower bad cholesterol, but also because of magnesium and potassium, which can regulate blood pressure and prevent hypertension.
You want to prepare wholemeal bread At home? It’s simple. Check out this recipe.
Ingredients list:
- 250 g of whole wheat flour,
- 250 g of wholemeal rye flour (type 2000),
- 200 g of active rye leaven,
- one and a half teaspoons of salt,
- 380 ml of lukewarm water,
- oil to grease the form,
- a spoonful of oatmeal,
- a spoonful of sunflower seeds.
Prepare a deep bowl – pour wheat and wholemeal flour into it. Mix with a spoon, add the leaven and salt.
Then pour water and combine all the ingredients, knead by hand until the dough is elastic.
Grease the cake tin with oil and sprinkle with some wholemeal flour. Transfer the dough and smooth the top. Sprinkle with oat flakes and sunflower seeds. Cover the cake tin with a kitchen cloth and leave it for 4-5 hours in a warm place.
Preheat the oven to 22 degrees Celsius (top-bottom mode). Bake wholemeal bread at this temperature for 20 minutes, then reduce the temperature to 190 degrees and bake for another 25 minutes.
Sources: guster.pl, Terazgotuje.pl
