Brown bread

Whole grain bread is bread made from coarsely ground or whole-grain cereal (usually rye or wheat). Other ingredients include water, yeast and / or yeast ( acidifier ), Salt and possibly spices. In German-speaking Europe wholemeal bread is in many variants, which differ in shape, texture and taste, available.

Regulatory

According to German food law ( Guidelines for Bread of the German Food Code ) applies:

  • Whole wheat bread is made from at least 90 percent whole grain wheat products.
  • Whole grain rye products is whole grain rye bread made ​​from at least 90 percent. The added amount of acid originates at least two thirds of sourdough.
  • Whole grain bread is made from at least 90 percent rye and whole wheat products in any relationship. The added amount of acid originates at least two thirds of sourdough.

The guiding principles of the German Food Code corresponds in Austria the Austrian Codex Alimentarius. Whole grain bread is made ​​of solid shot ( wholemeal ) or wholemeal ( whole wheat flour ) were prepared. Admixture of other flours suitable types are up to 10 % of other Grain products are allowed. The term "full value " refers to a specific diet, and is not used as a name for baked goods.

Preservatives

  • Germany: Preservatives are not allowed in bread. Exception: Pre-packed sliced ​​bread.
  • Switzerland: Normal bread is bread that is made exclusively from normal flour (wheat flour), water, salt and yeast or sourdough ( Food Regulation LMV article 143, paragraph 1 ). Ingredients such as milk, fat or fruit can be added as soon as another flour is used or there is a special bread ( LMV article 143, paragraph 2). Only in special bread, the use of the preservative propionic acid and its salts ( E210 -213 ) and ethanol is allowed. The provisions of the Annex 1 of the Ordinance on Additives limits be 3 g of propionic acid and 12 g of ethanol per kg of flour.

Terms

Since the 1970s, the terminology has changed for the consumer. Until then, as wholemeal bread only bread made from wholemeal and grains, while today ausgemahlenem products from whole grains are called whole-grain bread and may be.

The term black bread has been set as a synonym for a product of meal and grain, which does not always mean that it is true wholemeal bread. In the 1970s, as the name was often used for products which have been produced from grains without embryo and thus were storable.

Ingredients

Wholemeal flour and meal contain more protein, fat, vitamins, minerals and phytochemicals as typed flour. To avoid that, compared to typed flour faster destruction and degradation of vitamins and phytochemicals, whole grain flour should be as fresh as possible processed. The background is the high enzyme activity which degrades the oils and fats of the seedling in the flour and thereby makes rancid.

See also: Essene bread, graham bread, crisp bread, pumpernickel, whole grains

Variants

The following options all come from the north-west German region:

  • Holsteiner black bread, with a pre Dovetailed, fine-grained, strong, sour bread
  • Oldenburg black bread grainy, mildly aromatic, baked, four to six hours
  • Rhenish wholemeal bread, free pushed, quite grainy, mildsäuerlich
  • Westphalian pumpernickel, a particularly dark, sweet - bitter bread
Codex Alimentarius Austriacus Dietary element
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