Cordu, Hannes, Julia, Siggi and Tanja „Black Bread” A presentation by the Austrian NASEK Team

Cordu, Hannes, Julia, Siggi and Tanja History of bread invented 8000 years ago in well climated areas (Mesopotamia) first grain: wheat, barley, emmer, oats rough flour and water baked on hot stones or fire

Cordu, Hannes, Julia, Siggi and Tanja History of bread bread in Europe 3500 years ago Rome: first bakery (Pompeii) black bread for poor people - durable longer - becomes hard --> put it into milk/water flour in water mills - bring your grain - get your own flour - everyone bakes his own bread

Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 1 st : weigh the herbs and the flour 2 nd : prepare warm water, a big bowl and the work space 3 rd : mix the ingredients together and knead it until it becomes a tough mass 4 th : rest the dough for one hour

Cordu, Hannes, Julia, Siggi and Tanja 5 th prepare the oven take the ember out clean the plate with cold water wait for the best temperature (200°C)

Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 6 th : have a look at the dough 7 th : the dough became more (because of barm-fermentation) 8 th : make servings of 1,5kg 9 th : form round loaves 10 th : make a cut on the topside (gases can escape)

Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 11 th : brush the loaves with water (so that the bread will form a crust) 12 th : put the bread in the oven (we call that „einschießen“) 13 th : bake it between 1,25 and 1,5 hours 14 th : tap on the bread if it sounds hollow it is ready 15 th : take the bread out 16 th : brush the bread once again with water

Cordu, Hannes, Julia, Siggi and Tanja

differences between black bread and white bread black bread six times more nutrients and vitamins in comparison to white bread better to stomach expensive complex carbohydrates  better for your body white bread six times less nutrients and vitamins in comparison to black bread worse to stomach cheap simple carbohydrates

Cordu, Hannes, Julia, Siggi and Tanja Ingredients black bread proteins carbohydrates vitamins mineral nutrients fibres rougher flour white bread same ingredients not that much because of more grinding flour is not that rough (less nutrients)

Cordu, Hannes, Julia, Siggi and Tanja The energy value isn´t very different dominant difference is the glycemic index –this is a measure for the valuation of the level of blood sugar Insulin expulsion is proportional to the glycemic index Insulin blocks the lip metabolism higher Index by white bread makes digestion of fat faster - this is bad, because nutrients can´t get absorbed into blood

Cordu, Hannes, Julia, Siggi and Tanja