In cafés and pastry shops, we are increasingly asking for a rich breakfast or a light lunch. Leavened rye bread is one of the staples of a hearty and healthy breakfast.
They say that the best way to eat good bread is to bake it yourself. Fortunately, that's no longer the case, because in addition to the many artisan bakeries, you can now buy the old, retro, really sandwich-like soft breads. The skin is easy to chew, the skin is soft and flaky, but not so loose that it gets soaked in the fat of fried bacon or the juices of tomatoes. You'd be surprised how important it is for restaurants to find just the right type of bread to meet all your needs. It's substantial, unobtrusive and eye-catching at the same time.
Bread seed confidence votes
Seeds are not only aesthetically pleasing on a plate, on a crust of bread or toasted on top of salads, they are also nutritious. They are oily, and their oil contains vitamins and minerals, so it's worth eating at least a handful a week. The importance of seeds is well known in society, so not only are all seed foods popular, but it is a sign of a healthy lifestyle if something is „seeded”. What is less well known is that seeds reduce stress, high blood pressure and contain calcium, which is also beneficial for people who are dairy intolerant, as they do not consume dairy products. The most flavourful seeds are pistachios, walnuts and pumpkin seeds, which will only become more common items on our plates as autumn approaches.
The best bread breakfasts
I think that in addition to our traditional dishes, we also enjoy variety. Restaurants have dishes that people come back to, talk about or compare with what they have tasted elsewhere. Eggs Benedict, the famous hot sandwiches or the English breakfast, where every element has been prepared with the utmost care. However, the base can spoil everything, i.e. if the Bread merely “getting away with it”. For example, if it is not substantial enough, too soft, tasteless, the topping will be destroyed, or left on the plate. As one of the staple foods, there are many recipes written for it to add variety to your breakfast repertoire.
The slightly sour, seeded bread is heavenly in the form of a French loaf filled with plum jam and rolled in cinnamon-coated granulated sugar in the South. Sausage-stuffed slices of rolled-up bread are also a favourite, dipped in a cheese sauce as a hot dog. The cheese-and-ham bread slices baked in one piece or the egg bread pudding are just as catchy for the public as our classic French toast, but sometimes we all crave something new.#
