Pural Organic Matzo Bread

Bread is more than a food, it is a cultural asset. Who does not immediately think of France when it comes to terms of baguettes? Or of Sweden in the case of crispbread? And of Germany in the case of rye bread?Over 90% of Germans eat bread at least once a day. Just as in the rest of Europe between Sylt and the Zugspitze almost all breads are baked with the addition of sourdough. Its fermentation is kept going by lactic acid bacteria and yeast fungi. Sourdoughs have been improving the firmness, aroma and shelf life of bread for millennia.

Leavened breads are omnipresent today. Or rather said, they are present almost everywhere. In Jewish culture there is a week in spring when it is forbidden to eat ”Chamez“ (leavened food), to keep it in the house or to come into contact with it. In addition to leavened breads, all foods containing spelt, oats, barley, wheat or rye that have been fermented in conjuction with water are also considered ”Chamez“. In the days before Passover, devout Jews search every corner of their home. Because even the last crumb of leavened bread has to be removed. Even dishes and kitchen utensils that have come into contact with leavened food are thoroughly cleaned.

Passover is also known as the ”Feast of Unleavened Bread“. Its history occupies a central place in the traditional writings of Judaism. It tells the story of how the Israelites had originally moved to Egypt full of hope, but had to burn bricks there as slaves for the Pharaoh. The foundling Moses was commissioned by God to lead his people back to the homeland of their ancestors. But the Pharaoh refused to let the people of Israel go. After each refusal, God sent a new plague to the Egyptians. Thus, the rivers turned into blood, huge amounts of frogs covered the farmland, mosquitoes attacked humans and livestock, biting houseflies filled the interior of the houses, the cattle plague killed horses, camels and sheep, the plague infested humans and livestock, hail destroyed the harvest and the trees, grasshoppers ate everything green and for 3 days the sun did not shine in Egypt. Only after the tenth plague, the death of all first-born, the Egyptians fled. The Israelites left towards the East the same night. Because they did not have much time to let the bread dough rise, they had to bake unleavened bread. This unleavened bread is called matzo. During Passover it commemorates the distress in old Egypt as ”bread of misery“.

For about 3,000 years, the Jews have been celebrating the Passover feast. The unleavened bread, which still exists today, is called matzah (or matzo). In the traditional production of matzo, religious Jews must follow strict dietary laws. Thus, the entire baking process may not take longer than 18 minutes. During this time, the baker must mix the flour with water, knead the dough and bake the matzos. Matzos are traditionally made of flour from wheat, rye, barley, oats or spelt and without rising agents. And because they are baked without additives, today, even outside the Jewish culture, more and more people are interested in the small flat breads.

Discover the world of unleavened bread with the Organic Matzo Bread by Pural. In the preparation of the dough, there's no addition of fat, yeast, salt and rising agents. The vegan flat breads come in three varieties. It gets really primal with the Organic Small Spelt variant. Small spelt (also called Einkorn) is considered one of the oldest grains. The ancient grain is an exciting alternative to wheat. Spelt is a close relative of today's common wheat. But the oldest finds of spelt look back on 6,000 years of history. No wonder that delightful Pural Organic Spelt Matzo Bread is produced from spelt. Something very special is the Pural Organic Quinoa Spelt Matzo Bread, because it allows the superfood from the Andes to develop its power. Combined with hearty spelt flour, this creates an extraordinary flat bread. The thin and beautifully crispy Pural Organic Matzo Bread goes well with hummus and other vegetable spreads or cheese.