Bread – What’s in it? Time to use your loaf
Bread is a staple in many diets. It is so readily available and incredibly cheap to buy. What you might not know is what ingredients make up your daily slice. Most shop bought breads contain ingredients and in some cases chemicals that are only present to increase shelf life, presentation and texture.
A Leading supermarket brand contained the following:
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Soya Flour, Salt, Wheat Protein, Vegetable Fat (Palm, Rapeseed), Preservative: E282, Emulsifiers: E471, E472e, E481, Flour Treatment Agent: Ascorbic Acid
Another loaf, this time a value brand contained this:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Salt, Rapeseed Oil, Soya Flour, Spirit Vinegar, Preservative (Calcium Propionate), Emulsifier (Mono- and Di-Acetyltartaric Esters of Mono- and Di-Glycerides of Fatty Acids), Palm Oil, Flour Treatment Agent (Ascorbic Acid)
Now that’s a lot, especially when you consider what goes into a simple home-made white loaf:
Flour, Yeast, Water and Flour.
How has something, created for hundreds of years with four simple ingredients become so complex?
With very little effort we can make simple white bread at home without the extras.
And I want to help you do it.
