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Kitchener Market 2017

Bread

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Preview of Bread

Available

January 1 - December 31

Harvest Period

N/A - N/A

Bread is an ancient food that plays a role in the cuisine of every culture. The earliest breads were baked directly after the ingredients were mixed together and were therefore unleavened. Tortillas, chapatis, naan, and lavash are examples of these flatbreads, still widely consumed today. At some point, a forgotten batch of dough left sitting in a warm place must have revealed the magic of fermentation, the process that causes bread to rise. Through the centuries, bakers have developed countless techniques for leavening, flavouring, kneading, and baking bread. Artisanal bakers have revived the old techniques and many flavourful breads made from local ingredients are now available in Southwestern Ontario.   

 

What to Look For

 

Try to purchase bakery bread on the day it was baked. If you’re looking for a little savings, day-old bread is still good and often available at a discount. Bakeries are usually able to provide customers with information on the type of grains used and whether they come from local sources. If dietary restrictions involving gluten are an issue, ask about alternatives made from rice, millet, barley.  Sometimes when people are sensitive to wheat gluten, they can tolerate spelt or kamut.

 

Storage

 

Bread tastes best when fresh, and proper storage can maximize this period of time. Commercial bread contains preservatives that keep it fresh for a week or more if wrapped in plastic. Bakery bread should be wrapped in paper or plastic and consumed within a few days of purchase. Bread can be stored in the refrigerator, but the cold, dry air of the fridge does impact taste and texture. If storing bread at room temperature, keep an eye out for mold, which grows easily, especially when the weather is humid and warm.

 

Freezing bread is a good way to make it last. Wrap bread carefully and seal in a freezer bag, removing as much air as possible. To thaw, simply leave it on the counter.   

 

How to Use

 

Most people love bread – the fresher and more complex the flavour, the better.  Nothing beats the aroma of a loaf or two baking in the oven.  A slice of bread or toast is the most common way we use this food, but a wide variety of alternatives exist, particularly for stale bread.  Bread can be frozen and used later for stuffing or breadcrumbs; dipped in custard, old bread makes the finest French toast or bread pudding; bread cubes can be fried lightly in some olive oil to make croutons or soaked in sherry as the basis for English summer puddings.

 

Nutritional Information

  

The nutritional content of bread depends largely on the grains used to make it, but most breads made from whole grains contain varying amounts of protein, fiber, iron, thiamine, niacin, B vitamins, and minerals. Some breads also contain nuts, seeds, fruits, or vegetables that impart flavour and nutritional content.

 

One slice (26g) of whole grain or multigrain bread contains approximately 70 calories, 2g dietary fiber, 10g carbohydrates, and 3g protein.