Cordu, Hannes, Julia, Siggi and Tanja „Black Bread” A presentation by the Austrian NASEK Team

Cordu, Hannes, Julia, Siggi and Tanja

„„Black Black Bread”Bread”

A presentation by the Austrian NASEK Team


History of breadHistory of bread

• invented 8000 years ago

• in well climated areas (Mesopotamia)

• first grain: wheat, barley, emmer, oats

• rough flour and water

• baked on hot stones or fire


History of breadHistory of bread

• bread in Europe 3500 years ago• Rome: first bakery (Pompeii)• black bread for poor people

- durable longer- becomes hard --> put it into milk/water

• flour in water mills- bring your grain- get your own flour- everyone bakes his own bread


How to bake black bread?How to bake black bread?

1st: weigh the herbs and the flour

2nd: prepare warm water, a big bowl and the work space

3rd: mix the ingredients together and knead it until it becomes a tough mass

4th: rest the dough for one hour


55thth prepare the oven prepare the oven

• take the ember out

• clean the plate with cold water

• wait for the best temperature (200°C)



6th: have a look at the dough

7th: the dough became more (because of barm-fermentation)

8th: make servings of 1,5kg

9th: form round loaves

10th: make a cut on the topside (gases can escape)



11th: brush the loaves with water (so that the bread will form a crust)

12th: put the bread in the oven (we call that „einschießen“)

13th: bake it between 1,25 and 1,5 hours

14th: tap on the bread if it sounds hollow it is ready

15th: take the bread out16th: brush the bread once again with water



differences between differences between black bread and white black bread and white

breadbreadblack breadblack bread

• six times more nutrients and vitamins in comparison to white bread

• better to stomach• expensive• complex

carbohydratesbetter for your body

white breadwhite bread

• six times less nutrients and vitamins in comparison to black bread

• worse to stomach• cheap• simple

carbohydrates


IngredientsIngredients

black bread

• proteins• carbohydrates• vitamins• mineral nutrients• fibres• rougher flour

white bread

• same ingredients• not that much

because of more grinding

• flour is not that rough (less nutrients)


The energy valueThe energy value

• isn´t very different• dominant difference is the glycemic

index– this is a measure for the valuation of the

level of blood sugar• Insulin expulsion is proportional to

the glycemic index• Insulin blocks the lip metabolism • higher Index by white bread makes

digestion of fat faster- this is bad, because nutrients can´t get absorbed into blood


Documents

Cordu, Hannes, Julia, Siggi and Tanja „Black Bread” A presentation by the Austrian NASEK Team