This sacred relationship between humanity and bread is enriched by the art of slow, artisanal bread-making. True bread is a nourishing food, rich in carbohydrates, protein, fibre, and micronutrients like B vitamins, iron, and zinc. However, the benefits can only be fully realized when we pay attention to how it’s made.
“Bread is magic” – The symbiotic work of fungus and bacteria in the bread-making process is indeed a form of culinary alchemy. Wheat, often called “the seeds of God,” offers us all its nutrients, waiting for us to unlock their potential.
“Bread is the rich man and poor man’s food” sustains us in both good times and challenging times, bridging economic divides with its universal appeal.
“Bread is a cornerstone of any diet.” – It is high in carbohydrates, serving as a primary energy source. It’s also rich in protein, containing essential amino acids. Whole wheat, in particular, is high in fibre, aiding digestion. Additionally, it provides vital micronutrients such as B vitamins, iron, and zinc. However, we must acknowledge that it contains gluten. This protein composite makes it unsuitable for those with gluten intolerance or celiac disease if not formatted for at least 4 hours, as in sourdough baking. This extended fermentation period breaks down gluten and gliadin enzymes into digestible sugars, enhancing digestibility and reducing the risk of intolerance.
Phytates in bread carry phytic acid, an “anti-nutrient” that can bind minerals and reduce their absorption. Using sprouted wheat can remove these inhibitor enzymes, making bread even healthier.
Healthy artisan baking starts with well-trained bakers with a passion for their craft. They use clean, unsprayed herbicide and pesticide-free whole grain flour, forming the foundation of healthier, more nutritious, and easily digestible bread. The minimum 4-hour fermentation period ensures complete gluten breakdown, contributing to better digestibility and reducing the chances of gluten intolerance and celiac disease.
Furthermore, by avoiding herbicides and pesticides, chlorine in water bread remains free from harmful carcinogenic chemicals.
Sourdough starters, a combination of natural airborne fungus and bacteria, replace commercial yeast (saccharomyces cerevisiae). This not only provides a richer flavor profile but also higher nutrient content and improved digestibility. Unlike commercial bread, which often contains additives, dough conditioners, and preservatives, artisan bread aims for purity. This ensures that what you’re consuming is straightforward, with no hidden substances that could be detrimental to your health. Supporting boutique-style artisan bakeries or local bakers who adhere to these principles benefits consumer health and promotes small businesses and sustainability. Local bakeries often source their ingredients from nearby producers, reducing the carbon footprint and preserving the art of true baking.
As consumer awareness about the ingredients in their food grows, there is a significant drive to promote healthier bread-making practices. The demand for these types of bread will likely increase. By avoiding additives and preservatives commonly found in commercially produced bread, consumers can significantly reduce the risk of obesity and other health concerns associated with processed foods.
Unlike most commercial bread, which can stay soft for many days, the sentiment that “if the mould doesn’t want to eat the bread, why should you?” perfectly encapsulates many people’s skepticism towards industrially produced foods.
Bread, in its most basic form, should be natural and pure. Let us demand and bake much better, healthy, digestible, clean bread before this God’s gift gets hijacked further by greed.
By: Shasha Navazesh, CEO of Shasha Co. September 28, 2023