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This Is The Type Of Bread You Should Really Be Eating
I love bread.
There isn’t much better — or more satisfying — than tearing into a freshly-baked, warm loaf of bread.
Obviously I’m not alone. People have been eating bread for over 30,000 years, and it remains the most widely-consumed food in the world.
Bread is a simple delicacy.
A traditional loaf only needs 4 ingredients: Flour, yeast, water, and salt.
And yeast (as an added ingredient) is actually unnecessary with natural leavens or sourdoughs.
It’s no wonder that bread has been a reliable source of nutrition and sustenance since the earliest days.
But go into any grocery store these days and look at the ingredient label on a package of bread. You’ll see a lot more than those few basic ingredients.
To pick on an easy target, Wonder Bread’s Classic White bread has over 30 ingredients, including things like high fructose corn syrup, monoglycerides and diglycerides, sodium stearoyl lactylate, calcium peroxide, monocalcium phosphate, modified corn starch, ammonium sulfate, and calcium propionate.
I’m not sure what all of those things are, but they don’t sound much like flour, yeast, water, and salt. And I don’t really want them in my body.
