Crispbread is a flat slice of bread made from whole grain cereals. In contrast to other baked goods, crispbread is prepared by being baked very briefly and at a very high temperature, and then finally dried. Due to this process, the bread contains almost no water left and is therefore so crispy. Due to the low water content of less than 10%, crispbread also has a very long shelf life.
Many decades ago, when food preservation was not as advanced as it is today, crispbread held a special place in nutrition. It could be baked in large quantities for storage and was formerly made mainly from rye meal and finely ground rye or wheat flour. Even today, traditional baking methods are still used – a distinction is made between two different types of crispbread:
- Cold bread, which achieves its airy structure through cold air. The dough is cooled to almost 0° Celsius before being baked.
- Warm bread, which doubles its volume after a two-hour fermentation in a warm place through the addition of yeast and is allowed to rest for three-quarters of an hour at 45° Celsius.
Crispbread no longer breaks when spreading
Spreading toppings on crispbread is not always successful. Very often it breaks in two. But with this tip, that won't happen anymore. Place a second piece of crispbread underneath when spreading, so it won't break as easily.
Is crispbread healthier than conventional bread?
Crispbread is generally considered to be quite high in fiber, which makes it particularly suitable for a varied diet. Crispbread tastes delicious, is available in various types, and is quite inexpensive. But how healthy is crispbread really?
You must clearly pay attention to the ingredients. To make crispbread appear particularly airy and light, white flours are often used as additives. The disadvantage: the crispbread contains more calories and less fiber.
Therefore, it is advisable to check the ingredient list before buying a pack of crispbread. Manufacturers often advertise healthy additives and rich whole grain flours – however, a mix of different flours is frequently chosen for the production of crispbread. Therefore, whole grain flour should definitely be at the top of the list – this makes the crispbread healthier because fiber stimulates digestion and also has a positive effect on blood sugar levels.
Can you use crispbread for weight loss?
100g of whole grain crispbread contains at least 15g of fiber – the same amount of whole grain rye bread only contains 8g. This seems quite acceptable at first glance, yet nutritionists warn against misconceptions. To eat 100g of mixed rye bread with the aforementioned fiber value, 2 slices of bread are enough, while 100g of crispbread comprises 7-8 slices.
A slice of crispbread weighs approximately 13g and has a nutritional value of approx. 42kcal. In comparison: a small slice of mixed rye bread weighs approx. 50g and has around 110kcal. However, crispbread has a clear disadvantage: it doesn't really make you full, consequently, you don't just stop at one slice of crispbread and thus you eat more to achieve a feeling of satiety.
If you eat 4-5 slices of crispbread, you end up with a similar nutritional value as if you had consumed two small slices of mixed rye bread. Anyone who really wants to lose weight with crispbread could at most save calories by using sparse toppings.
For weight loss, therefore, the following applies: it is better to vary between different types of bread, not to commit to just one type of bread, but always ensure a high whole grain content. It is important to eat healthily and feel full. Breads with a lot of fiber achieve this goal easily.
Read also:Â Bread stays fresh longer
Image by Janine, meinhaushalt.at
