Organic and local bread

The history of bread is directly linked to that of man.
It is a basic food in the diet of many cultures, with different preparation methods and forms, but always with the same base; flour and water. This ancient food accompanies us in our everyday life thanks to being a good, low-fat, convenient and nutritious food.
With the progress of time, bread has evolved a lot and has gone through different stages, at the beginning, with a compact and dark dough, to end up becoming today a loose and white dough, depending on the flours that are used.

At Biobrots we work with bread from different ovens, as we like to offer a wide variety of this exquisite food. All of them, cooked in wood ovens, made with organic flours, sourdough, purified water and unrefined sea salt. Some of them, gluten-free such as rice, bean and corn and others such as kamut, spelled and wheat: bread cake, sausages, cereal baguettes, sweet cake… The artisans who they work our bread, they are people who have the job very well understood, those of their whole life, they work the dough as if it were a work of art; all the ingredients come from organic and local crops, they knead the dough slowly, they rest it for the necessary time with natural mother yeast to achieve a spongy texture that results from the good fermentation between the flour and the yeasts. Achieving a crispy crust and a fresh, easily digestible and fluffy crumb. They bake the bread in wood-fired ovens to achieve good baking, superior taste and pleasant digestion. They differ from breads made with chemical yeasts, low-quality flours, excess salt… which produce a dough that is not fresh and very easily causes phlegm and mucous if we consume them daily. Corn or rice bread (gluten-free) offers us a spongy texture with a sweet aftertaste and a crunchy texture when toasted. They allow great digestibility. Highly recommended in cases of indigestion and abdominal inflammation such as colic, gas and heartburn. Kamut and spelled bread remind us of rustic bread, a consistent dough with character that transports you to ancient breads. Rich in fibers and essential fatty acids that improve intestinal and digestive health. The bread cake is simply exquisite, a fresh, spongy and playful dough that the palate will always remember. Made with high quality wheat that is reflected in good digestion. But it doesn’t end there, we have different varieties to enjoy and experience. Bread is a food with a high nutritional power, especially with group B vitamins and essential fatty acids that help the proper development and maintenance of the nervous, muscular and metabolic system. The large contribution of slow-absorbing carbohydrates is necessary for good intellectual and physical performance. It is also important to highlight the importance of good bread in cases of diabetes, hypercholesterolemia, arteriosclerosis, osteoporosis, arthritis, arthrosis…, as they are not aggressive for blood pH by acidifying it like refined, chemical and high-salt breads. In summary, we can say that bread should occupy a prominent role in the regular diet, since the carbohydrates, proteins, vitamins and fiber it contains cover an important fraction of the daily needs of the body of these substances. That’s why at Bio Brots we select very well the ovens we work with, and we make sure that the bread we sell meets the goal we work for: Healthy, sustainable and good food.