Brown bread
Brown Bread
Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, it simply refers to whole wheat bread.
Pronunciation
- IPA: /braʊn bred/
Etymology
The term "brown bread" originates from the color of the bread. It is made from whole grain flour, which is brown in color, hence the name.
Related Terms
- Whole grain: A grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
- Wheat: A cereal plant that is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc.
- Molasses: A thick, dark brown syrup obtained from raw sugar during the refining process, a version of which is used in baking.
- Coffee: A drink brewed from the roasted and ground beanlike seeds of a tropical shrub, served hot or iced.
Health Benefits
Brown bread is often considered healthier than white bread due to the whole grains it contains. These grains are rich in fiber, reducing the risk of obesity and all its associated diseases. They also contain more vitamins and minerals than white bread.
Preparation
Brown bread is made by mixing whole grain flour, water, salt, and yeast. Other ingredients such as molasses or coffee may be added for color or flavor. The dough is then kneaded, left to rise, and baked.
See Also
External links
- Medical encyclopedia article on Brown bread
- Wikipedia's article - Brown bread
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