Bread is pretty ubiquitous the lives of most people, being one of the most basic elements of cuisine. Here’s a couple of things you most likely didn’t know about bread.

- Bread has been around for a long time, with Pita bread existing for over 12,000 years.

- It was used as a currency in Ancient Egypt. It was considered very important, and as such, was often placed inside tombs with the deceased.

- Bread is present in many cultures worldwide and recognised as a peace offering, also often used in religious practices.

- The largest pita bread in the world was made in Greece in 2001. It was 6 by 5 feet, with a depth of 3,5 cm.

- Sliced bread was actually banned for a short time in the US in 1943.

- Speaking of sliced bread, the year 1928 is the first year when the invention was introduced to the masses.

- Sandwiches were named after the Earl of Sandwich who is responsible for the invention of this method of bread consumption.

- According to superstitions, putting a piece of bread in a baby’s cradle will keep them healthy.

When it comes to bread, nowadays we have many varieties to chose from. However, ultimately, the quality of the bread boils down to the grain used. Using this criterion, there are three categories of bread, each of them having their own benefits and drawbacks.

1. Wheat bread – it’s light, so it’s perfect for people with any kind of digestive problems, but it is also the least nutritious. The most common variant is white bread, and this is also the variant with the least nutritional value. However, wholemeal bread retains all the vitamins and fiber of the seed. Spelt bread is the most nutritious type of wheat bread.

2. Mixed bread – it is produced using two types of flour, both wheat and rye. Due to rye content, it has a greater mineral and vitamin content, so it helps reduce glucose levels. With mixed bread, you get the best of both worlds – it’s light enough to be eaten when you’re having problems with digestion, and it lacks the distinct taste of rye bread, but it is also much healthier than wheat bread.

3. Rye bread – they say even the worst rye flour is better than wheat flour, which makes sense considering that rye bread contains the largest amount of fiber and B-type vitamins, it can lower cholesterol, it doesn’t raise glucose levels, along with many other benefits. Rye bread is the perfect choice for people with a heightened cholesterol or sugar level, and it facilitates weight loss. Though rye bread is more nutritious than wheat bread, it is not as light, so it may be a problem for people with digestive disorders. Pumpernickel is a popular variant of rye bread.

We’ve been baking bread for 12 thousand years. As is the case with other food products, bread was most likely created through trial and error, though there is also the possibility that it was created by accident.

It is hard to pinpoint the details of its creation, but we can estimate how bread was evolved. It’s very likely that bread first existed in the form of a paste made of water and various grains. The oldest loaf of bread ever found was 6100 years old. It was found on Crete and it was very flat and hard, much unlike the bread of today. Bread as we know it now is dated to about 2600 BCE, Egypt, where the properties of sourdough were discovered. As the popular legend goes, a slave forgot about the grain mash that she was meant to use to make pies for her master. Left out in the sun, the mash fermented, but the slave decided to bake it anyway, making the pies softer, lighter, and much tastier. It’s impossible to determine how much truth there is to this story, but sourdough is used in this form even today and it’s hard to imagine good bread without it.

We’ll give you that real bread you’ve been longing for. We know bread is accessible everywhere nowadays, with shopping malls offering it to you 24/7, but you often stop and wonder what exactly went into the process of making that bread, and why it tastes so different than it used to. If you’re longing for the mouth-watering scent of traditional, natural, rustic bread, you’ve come to the right place.

We are a small bakery that puts great emphasis on tradition and quality. We start making our bread in the afternoon and bake it during the night – all this to make sure you can have access to fresh, completely natural bread in the morning. All our ingredients are completely natural – our flour is top quality and we use no preservatives. We make the bread by hand and use traditional recipes that have been tried and tested years ago. We also take great pride in our sourdough, which we make ourselves as well – you won’t find a trace of yeast in our bread!

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CONTACT

15 Huntingdon Business Centre Stukeley road

PE29 6HQ  

Huntington

        07921855926

         office@bakeryeunice.co.uk