Lifefood Organic Life Crackers
When it comes to freshly baked bread the mouth of most is watering. It doesn’t matter whether it is a hearty rye mix bread, crispy baguette or airy flat bread. For the fragrance of warm bread is something original. This not only whets one’s appetite, but also provides for a comfortable feeling. Perhaps it is because bread has served humans as a staple for millennia. Without bread our ancestors could never have settled down. Archaeological evidence shows that grain was already cultivated in Northern Africa 8,000 years ago. Already in the Neolithic period humans began to stock grains in order to mill flour. Thanks to the granaries, the first cities were built in the ancient Orient. When the granaries were full, bread could be baked throughout the whole year. And in places where there was plenty of bread, the population also grew.
The very first breads were made over bonfires. Ground grains and water made a dough that could be wrapped around a stick and then held over the embers. Another method was to heat large stones in the fire on which thinly rolled dough was baked. In the beginning it was only unleavened bread. For leavened bread dough, a water-flour mixture must first be prepared for fermentation. Unleavened bread quickly becomes hard and dry, while sourdough bread remains loose for several days. In ancient Egypt at least 16 different sourdough breads were baked. The Egyptian bakers no longer worked at the bonfire, but with baking ovens made of clay.
In the Middle Ages, considerably less bread was eaten than in antiquity. That had a good reason. Although Charlemagne had defined the special position of the baker's profession in the Ordinances Capitulare de villis in the year 812, only a few were able to enjoy bread. Because bread was expensive, most people tended to eat millet gruel. It was not until the late Middle Ages that bread became a staple. Since then, there have been bakeries in every Central European city. In the past, the baker's trade was still divided into sugar and gingerbread bakers as well as bakers for white and black baked goods. The different guilds, however, were constantly arguing about who was allowed to bake what and what not. Although these guidelines have now been lifted, the classic craft has not changed much until today: For a quick nice crust bread and rolls are usually baked at 230-280°C and then baked at lower temperatures.
The perfect alternative to bakery products are the gluten free, organic Crackers from Lifefood, which are slowly dehydrated at low temperatures. The crispy-spicy organic snacks are available in a wide variety of flavors. The mild Life Crackers Organic Chia Hemp by Lifefood are made with fine almonds, golden linseeds, nutty hemp and chia seeds. They taste great with delicious spreads or can simply be eaten pure. Those who prefer hearty snacks should try the Life Crackers Organic Carrot made from carrots, linseeds and sunflower seeds, or the delicious Organic Life Crackers Italian with typical Mediterranean spices. With the Life Crackers by Lifefood you can enjoy crispy bread as the basis for sandwiches or canapés. Let yourself be surprised how delicious raw food can be.
