These tips will help you recognize the real whole grain bread.
Black or rye bread is especially popular among people who care about their health and take care of proper nutrition. Such bread should be produced from whole grain flour which contains all the nutrients.
Therefore, when buying it is especially important if the black or whole-grain bread is really “black” or whether it is produced from whole grain or just is added caramel color or any additive.
An anonymous baker who is too well acquainted with the method of coloring the bread, describes the color of the so-called black bread is accomplished with adding all kinds of stuff. Coffee, cocoa, artificial colors, red wine… methods that serve producers are different, just to save and earn.
Rye bread can be called only the bread that contains at least 30% rye flour. In rye bread, the gluten quality is poor (which is healthy), and comes to the cracking of the “bars” of gluten, and when baking it is impossible the water to evaporate from it. The result is the condensed structure of the real rye bread.
In wheat gluten dough quality is significantly better. The result is shaky and airy structure resulting in softer bread.
Therefore, the rye bread can never be soft and airy as wheat.
Put water in the middle of a piece of black bread. If the bread gets whiter, and the water darker, then it is colored.
Black bread is hard, compact and has more moisture than the white one.
Black bread can’t be airy and elastic.
Mid black bread has deeper pores and smaller volume. Smells differently than white bread.