What would you call a healthy bread.....

Buying or baking healthy bread should be easy. But is it?
First, there is the white or whole grain option. That one is aan easy choice, white bread has no nutrients.  

How about the seeds added, these surely will be healthy? Well, sort of.   

Whole wheat? Nope. That can also be misleading, as you have no guarantee of all three parts of the grain (bran, germ, endosperm) present in that type of bread.

How about different flours. Spelt sounds good. Gluten free? Paleo bread made with almond, flaxmeal and coconut flour? 

The very simple words to look for when choosing your bread for health are: 100% whole grain.  
No shortcuts. 
A slice of good whole grain bread should have at least 3g of fibre in it.

Secondly, look for as short list of ingredients as possible, only the real stuff. Also, no words like enriched or hydrogenated, as they never mean anything healthy.

Next time you are choosing a loaf of bread for your family, choose wisely!

Pasteis de Nata aka Portuguese Tarts

This simple tart is a popular street food, ready to purchase fresh from the oven in all Portuguese pastelarias (pastry shops) and padarias (bakeries).  

We have to be eternally grateful for this little beauties to medieval portuguese monks, who used egg whites to starch their clothes. With leftover egg yolks they produced amazing sweet confections, such as this flaky battery shell filled with homemade vanilla custard, Pastel de Nata. 

Today the lovely team from SG COURT will be enjoying them with coffee. 

bake your own?

After years of living abroad I do realise we have an extremely strong bread culture in Poland. Poles know what a good bread should taste like - slightly acidic taste, chewy crumb, malty smelling crust. Still very few have experienced the process of baking it. To be honest, we only need some flour, water and salt, if making your own sourdough/leaven, if not we might need some yeast.

Nothing else.

Good bread needs time, therefore its easy to incorporate the whole process into your working day.
Are you interested?  

                           
 
 
Po latach spędzonych za granicą, zdaję sobie sprawę jak bardzo silną kulturę chleba mamy w Polsce. Polacy wiedzą, jak dobre pieczywo powinno smakować - lekko kwaśny smak,  miekkie wnetrze, słodowy zapach chrupiacej skórki. Wciąż, niewielu doświadczyło procesu pieczenia chleba.  Tak naprawde potrzeba nam tylko maki, wody, soli jesli robimy wlasny starter, ewentualnie drozdzy.  

Nic wiecej. 

Dobry chleb potrzebuje czasu, wiec latwo jest wplesc caly process rosniecia w dzien pracy.  
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