As a German I didn't realize the bad rep white bread has in Germany originated in Nazi propaganda. But I'm not surprised because a lot of urban myths in Germany do unfortunately. White bread isn't less healthy than any other bread by the way, so the author's uncriticial view of German bread myths - and her inevitable spread by repeating them - is a bit disappointing.
If you really want to eat healthy bread, don't look at the color but look at the ingredients. If there's added sugar or syrup then it's probably less healthy. Except if you take into consideration that the added sugars somehow prevent the bread from getting moldy, since eating moldy bread isn't healthy.
When it comes to ingredients bread really is as simple as it gets, there's not much that can go wrong healthwise (except the aforementioned sugars and syrups). It's astonishing how much variety you can achieve with these smallest number of ingredients by simply changing slightly the way it is prepared and baked.
And another myth is that industrially produced bread is less healthy or of lower quality than the one from the bakery or home baked. The one you bake at home using the off the shelf yeast probably will taste the same if not worse than the ones you can buy pre-packeged in the same store. Of course I can only attest this to German mass-baked bread, maybe it's of high quality anyway.
Baking bread is an art. Of course, if you master it you can make bread that tastes like no other but the best tasting bread will always be the one that's fresh out of the oven, still slightly warm.
If you really want to eat healthy bread, don't look at the color but look at the ingredients. If there's added sugar or syrup then it's probably less healthy. Except if you take into consideration that the added sugars somehow prevent the bread from getting moldy, since eating moldy bread isn't healthy.
When it comes to ingredients bread really is as simple as it gets, there's not much that can go wrong healthwise (except the aforementioned sugars and syrups). It's astonishing how much variety you can achieve with these smallest number of ingredients by simply changing slightly the way it is prepared and baked.
And another myth is that industrially produced bread is less healthy or of lower quality than the one from the bakery or home baked. The one you bake at home using the off the shelf yeast probably will taste the same if not worse than the ones you can buy pre-packeged in the same store. Of course I can only attest this to German mass-baked bread, maybe it's of high quality anyway.
Baking bread is an art. Of course, if you master it you can make bread that tastes like no other but the best tasting bread will always be the one that's fresh out of the oven, still slightly warm.