Whenever I’m abroad I tend to marvel at how difficult it is to get hold of proper, wholemeal bread. Most places you get some sort of ‘brown bread’ as an alternative to the fluff that is white bread, but more often than not the thing that makes the bread brown is just colouring rather than any fibre content. Well, that’s one thing we know how to do in Norway, bake bread with enough fibre (wholemeal flour, whole wheat corns, seeds of various kinds – especially sunflower seeds – that’s what I normally add when baking bread).
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Harrumph! The Dutch make a pretty decent wholemeal bread, too! In France it seemed to depend largely on the baker, and maybe, the region (my mother usually managed to get her hands on some 6-grain bread near Bordeaux, while in the Loire valley, I couldn’t find anything darker than rye bread, which was basically white bread dusted with white rye flour), and South Africa turned out to be wonderful for ‘home made’ bread, which, home made or not, was very, very tasty, with plenty of grains, seeds, and fiber.