What is the phrase bread?

Lean bread is any bread in which it spent, ancient wheat type, acts as the main ingredient. This bread is rich in protein, magnesium and vitamins B and fiber. Lean bread tends to be tastier and less bitter than conventional wholemeal bread. Working with spells can be more difficult than working with refined or whole grain flour from conventional wheat, because spells contain less gluten. Without special care, this grain tends to produce a dense, heavy loaf. It is a hybrid of domesticated varieties of wheat and wild goat grass and first appeared about 8,000 years ago. This grain is sometimes replaced to Emmer wheat, and is currently produced only as a specialty and healthy crop.

spell -spent grain contains about 60% of carbohydrates, 17% protein, 9% fiber and 3% fat. Conventional wheat flour contains between 5% and 15% proteins, with bread of amouca pasta are the highest in this nutrient. Since 2011 it contains 100 grams (3.75 ounces) uncooked 32% of the Americandaily recommended intake of thiamine, 46% niacin and 38% magnesium. Top flour is almost always sold unrefined.

bad grains taste similar to other types of wheat, but their seed coatings contain less tannin than conventional red wheat. This produces a less bitter, less earthy taste, similar to the taste of white wheat. Suffered is also remarkable for its walnut taste, which combines well with other whole grains, including rye and conventional wheat.

Creating spell bread successfully requires practice and some basic knowledge of gluten. While this grain has a high protein content, only a small percentage of this protein is gluten. Gluten usually acts as a strengthening agent in bread, allowing it to effectively maintain the gas and rise. Spelly levels of gluten t bread results in better dough and a denser end result.

Some special techniques allow bakers inYRABIT spell loaves with a similar texture to conventional wheat bread. These include mixing spell -spelled flour with the same amount of conventional wheat flour, narrowly monitoring of hydration levels and the use of a shortened kneading time. A long rise, as well as those that are usually used for sourdough, can also improve gluten levels, produce softer, lighter bread with a slightly cake.