Give us today our daily bread… On average, every German eats three to four slices of it a day. We are spoiled for choice: there are 300 different varieties – from brown bread to toast and wholemeal rolls to pretzel sticks. But which ones are healthy? And how do you recognize real top quality?
Fragrant, crispy, warm – that’s how the Germans love their bread. The idea of this often accompanies them on trips abroad: Hardly any other product triggers more longing for the home kitchen in the distance. Now our bread is even to be declared an intangible world cultural heritage by UNESCO – the decision on this is expected for next year. But how good is our bread really? And above all: how do you recognize real quality in the abundance of baked goods?
It’s definitely worth taking a look at the list of ingredients
“It doesn’t really take much to make good bread: flour, water, salt, a leavening agent (sourdough or yeast) – and a lot of time,” says nutritionist Jessica Hoffmann from Munich. However, there is often more behind the crispy crust: additives and agents that accelerate the baking process and at least ensure the visual quality of the bread. A large number of these additives are permitted under German food law. However, not all are harmless to health. As a simple rule, the fewer ingredients listed on the packaging, the better. Especially if they sound incomprehensible and chemical, you should keep your hands off the product. “If the bread isn’t already packed, you can ask the baker about the ingredients,” advises Jessica Hoffmann.
Whole wheat bread is healthier
“The higher the flour type, the more components of the shell are contained – and thus also more vitamins, minerals, and fiber. High wheat flour types are therefore healthier, but they are difficult to bake,” explains Hoffmann. Wholemeal flour basically contains all the components of the cleaned grains – and is, therefore, healthier than other types of flour. Incidentally, a dark color is not a sure sign of wholemeal bread – coloring ingredients such as malt or caramel are often used. But these must also be marked on the packaging.
The inscription “vital” or “fit” does not make good bread
A genuine wholemeal bread must contain at least 90 percent wholemeal in order to be labeled as such. Nutrition expert Hoffman warns against terms such as “vital” or “fit” on bread packs: “These advertising messages are also used for types that are made of white flour, but are intended to look like wholemeal bread with color and some grains.”
Large pores indicate good quality
Bread is not always packaged – but a pressure test can also show the quality of the bread. The crust should be thick (retains moisture better) and give slightly with thumb pressure. The more irregular and
the larger the pores, the better the bread. The dough has obviously been fermenting for a long time. When sliced open, the inside of the bread should spring back when you press in with the flat of your thumb. When it comes to weight, less is more. Is the bread lighter than
expected, it seems juicy and fluffy.
Dark bread is not necessarily healthier
The color can also provide information about the quality of the bread: A good bread should not be too dark and, in case of doubt, burnt. However, the color of the crust should be strong. Bread that has been formed by hand is usually different in shape and color. On the other hand, if the bread of one type on the shelf looks very identical, this speaks for machine production.
Sourdough bread tastes good
In addition, the bread is ideally processed from natural sourdough. It increases the digestibility and the taste – the vital substances can be better utilized.
Rye bread can be kept for several days
Light rolls and bread with a high proportion of wheat flour should not be stored for too long and are best eaten on the day you buy them. Varieties containing rye, on the other hand, with a thick crust can be kept for a few days. This makes them ideal for weekends and holidays.
Bread doesn’t belong in the fridge
In order to be able to enjoy your bread for as long as possible, it must be stored correctly: preferably in an airtight container at room temperature. Bread does not belong in the refrigerator – it quickly becomes stale there.
