Black bread
Black Bread
Black Bread (pronunciation: /blæk bred/) is a type of bread that is often darker in color due to the use of whole grain flours, such as rye or pumpernickel, and sometimes includes ingredients like molasses or coffee to enhance the color and flavor.
Etymology
The term "Black Bread" is a direct translation from the German word "Schwarzbrot", with "schwarz" meaning black and "brot" meaning bread. This term is used to describe a variety of dark, hearty breads that are common in German and Eastern European cuisines.
Ingredients
Black Bread typically includes the following ingredients:
- Whole grain flour: This is the primary ingredient in Black Bread. The type of flour used can vary, but it is often a darker flour like rye or pumpernickel.
- Water: This is used to combine the dry ingredients and create the dough.
- Yeast: This is used to help the bread rise.
- Salt: This is used to enhance the flavor of the bread.
- Molasses or Coffee: These ingredients are sometimes used to darken the color of the bread and add a unique flavor.
Related Terms
- Rye Bread: This is a type of bread made with rye flour, which is often used in Black Bread.
- Pumpernickel: This is a type of dark, dense German bread that is similar to Black Bread.
- Whole Grain Bread: This is a type of bread made with whole grain flours, which are often used in Black Bread.
See Also
External links
- Medical encyclopedia article on Black bread
- Wikipedia's article - Black bread
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