Is there anything better than the smell of freshly baked bread? Hardly likely. We Germans love our bread – every German consumes an average of around 70 kilograms of it per year. Varieties are a dime a dozen: over 3,000 in Germany alone. So it’s no wonder that the German bread culture was recognized by UNESCO as intangible German cultural heritage in 2014 because of its unique diversity.
Bread is one of the most important staple foods and is also one of the oldest cultivated foods in the world. The first grain was grown in the Neolithic period. At that time, einkorn and emmer were mainly used; it was only later that the variety of grains grew and new varieties such as wheat and barley were grown.
The Italian Institute of Prehistory and Protohistory even provided evidence that flour was made 30,000 years ago. When examining ancient stone tools, the signs of wear showed that they were used as mortars. Microscopic analyzes even revealed the remains of starch grains. Accordingly, the tools were used for grinding grain.
The scientists assume that the flour was initially used to make porridge. At some point, prehistoric man must have discovered that heating the porridge on, for example, a hot stone or an extinguished fireplace strengthens, browns and even preserves it. Sourdough was created around 6,000 years ago – probably from dough that was accidentally left standing, allowed to ferment and then baked. So we humans have been eating a grain-based diet for at least 30,000 years, with grain porridge being baked for at least 22,000 years. Bread ensured the survival of our ancestors.
So it’s no wonder that we like this staple food so much. We now enjoy a wide range of varieties – whether with grains or without, gluten-free or with wheat, light, dark or mixed – there is almost nothing that is not available.
Seeds and kernels in particular give freshly baked bread an irresistible bite and also ensure an attractive appearance. Last but not least, they are very rich in nutrients and have many health-promoting ingredients. While linseeds score points with plenty of fiber and thus stimulate digestion and keep you full for a long time, sunflower seeds provide plenty of protein. Pumpkin seeds also have an anti-inflammatory effect. Seeds and kernels of all kinds are full of unsaturated omega-3 or omega-6 fatty acids, vitamins, as well as iron, potassium, calcium, magnesium and zinc.
Spelled gives the bread an aromatic, nutty note. It is also a high-quality source of protein and provides minerals and vitamins. This way you start the day with a good foundation.
Sources: Bread Institute, PNAS
