Today is World Bread Day, a food that dates back to the time of the original community and is eaten today by all people regardless of race, religion and culture.
World Bread Day is celebrated every October 16, and on that occasion, various bread festivals are held around the world. At these festivals, various types of bread are made, of which there are really many today. Only in Germany , more than 3,200 types of bread have been entered in the bread register. And the number of types automatically increases, considering that in each master's exam, the graduate must present his own creation, which differs significantly in relation to the already existing types of bread. So, some of them are conspicuously yellow, others black as coal, a third blue-gray, a fourth bright purple. Bread in Germany is becoming more and more colorful - thanks to turmeric, blueberries or walnuts. And what is mixed in the bread is more and more unusual: rhubarb, tomato, apricot, pepperoni and edible flowers. That is why Germany is probably considered the land of bread.
And that's why Germans are one of those who, when they go abroad, miss their home-made bread the most, as most of them answered the question of what they miss the most when they leave their homeland.
Openness to new and unusual creations is certainly a typically German trait. In most other countries, consumers cannot be attracted in this way. The French stick to croissants and baguettes, Italians and Spaniards like wheat breads.
Pure wheat breads (excluding toast) account for just under eight percent of turnover in Germany. Breads and toast made of mixed flour are the most sold, accounting for a quarter of the market. Breads with seeds account for 16 percent, black breads 12 percent. Rye bread made of finely ground flour manages to attract only six percent of customers.
And finally, I want to give you two recipes for homemade bread. One of them is gluten-free buckwheat bread with walnuts that you will make in five minutes, and the other is bread that I make, because I never buy bread in the store.
Gluten-free buckwheat bread with walnuts:
Buckwheat flour is a healthier alternative suitable for the preparation of various pastries and desserts and a safe choice for patients with celiac disease, since it does not contain gluten. It is richer in protein, nutrients and fiber than wheat flour, and also contains calcium, vitamins B and E, magnesium and protein with all 9 essential amino acids.
Since it is easily digestible, this bread is ideal for breakfast, lunch and dinner, and will be ready in just five minutes.
Ingredients:
300 ml of lukewarm water
400 g of buckwheat flour
8 g of salt
one bag of dry yeast
2 tablespoons olive oil
100 g of walnuts
Preparation:
Add a bag of dry yeast, salt and olive oil to the lukewarm water and let it stand for 10 minutes. When the yeast is activated, add the buckwheat flour and mix with a food processor until there are no more lumps - this bread is not mixed in the classic way, it is enough to achieve that the dough has a uniform consistency.
The dough should eventually look like wet sand and then add the walnuts. Leave to stand for at least an hour in a warm place and transfer to a mold lined with baking paper. Bake the bread at 180 degrees for 35 minutes and after removing from the oven, leave to cool well.
My homemade bread:
Ingredients:
4 cups flour
3 tablespoons wholemeal flour
2 cups lukewarm water
1 tablespoon dry yeast
1 tablespoon oil
1 tablespoon sugar
1 tablespoon salt
sunflower seeds, flax seeds, pumpkin seeds, cumin and sesame
Preparation:
Put flour, seeds and dry yeast, sugar and salt in a deep bowl, mix, add warm water and oil and knead with a spoon. Put on warm to rest for about half an hour. After that, gently mix it with a spoon and transfer it into an oiled pan. Sprinkle the seeds on top and let it rest for ten minutes, while the oven is preheated to 200 degrees C. Bake for 40 minutes.
Once you try this bread, you will never buy it again.
