Popular ingredients for health-conscious Breads
Linseed
These small brown seeds are known above all for their digestive properties. Due to the mucilage contained in the seed’s husk, they swell up in the intestine and are therefore ideal as a natural remedy for constipation. They contain Omega-3 fatty acids which strengthen the immune system and reduce inflammatory processes in the body. We recommend adding the seeds in crushed form for more effectiveness.
Sunflower Seeds
Sunflower seeds are a real vitamin bomb, with lots of Vitamin A, B, D, K and E. In addition, these seeds of the sunflower plant contain over 90% unsaturated fatty acids which have a particularly positive effect on the blood vessels and heart. Bones and teeth are also protected by the high calcium content of the seeds. As a valuable source also of iron and magnesium, they cover many of the nutrients and minerals that are essential for proper cell and muscle function. In the bakery, they are ideal as a bread topping.
Oats
That oatmeal is a very nutritious addition to bread is no secret – and rightly so! Thanks to its high-quality nutrients and high fiber content, oats make us feel full for a long time and supply the body with essential proteins and minerals. As a real “beauty product”, they help make our hair and skin glow. This is because of the high content of zinc, manganese, copper and B vitamins. The intestine welcomes oats as well, because of their nutritional boost. For bread baking, the cereal is of limited use because of its low-gluten content which makes it less suitable for baking. Therefore, the oat flakes are added to the dough in limited quantity, or preferably used as a topping for the baked bread. In Gluten-Free baked goods, oat flakes are often used as a flour substitute. Information about our BÖCKER Oat Bread baked with Gluten-Free sourdough can be found here.
Used as a soaker, the flakes are ideal to add broth into the dough, and seeds and grains may be added. The water makes the grains swell nicely and the bread becomes juicier and stays fresh longer.
Almonds
Whether ground or whole, almonds in a bread provide valuable protein and give the loaf a pleasant nutty taste. This particularly low-fat nut contains a large number of minerals, such as magnesium, calcium and folic acid, which have a positive effect on our energy and keep us on our toes. The vitamin E and B it contains help to ensure a healthy metabolism. For particularly nutrition-conscious bakers, part of the flour may be replaced by ground almonds. The bread will contain significantly less carbohydrates and will be especially pleasing to people on low-carb diets.
Pumpkin Seeds
The seeds from the pulp of the pumpkin contain, as with to oat flakes, a number of important nutrients such as zinc, iron, selenium and magnesium. They also stand out for their antioxidant effect, as the free radical scavengers help to stop harmful processes in the body and stimulate cell renewal. Despite high fat content, the seeds also have a positive effect on the heart and lower the cholesterol level, helping to regulate blood pressure. In bread, they give the loaf a nice crunch, or can be used as an attractive topping on the crust.
Walnuts
Not without reason, walnuts are also known as “brain food”, and are real power packages. They are rich in omega-3 fatty acids and full of valuable antioxidants. Eating walnuts not only lowers LDL cholesterol levels, but also the risk of limited mobility in old age. A few crunchy nuts a day help us to protect our body functions and at the same time give bread a unique taste. The nuts give the dough a slightly darker color and a tart, nutty aroma. Roasted walnuts are especially good in more rustic bread varieties such as whole meal rye or spelt.
BÖCKER Sourdough in Paste-form for health-conscious nutrition
Our Böcker sourdough pastes are ideal for the production of breads with seeds, fresh grain sprouts or whole grains. The refined raw materials in the sourdough are preserved naturally with salt and vinegar and give the baked goods a mildly sour taste. The range consists of four different sourdough pastes: multi-grain, wheat sprout, swelled rye and potato. The multi-pasty sourdough with linseed, sunflower seeds and millet is ideally suitable for the preparation of grain breads for particularly health-conscious nutrition. The great advantages of our sourdough paste products are the elimination of laborious and time-consuming work, and that as pastes they are pumpable for industrial production.
You can find more information at:
BÖCKER Pastös
