Burgen Bread

Bodhan

Hey guy,

I've been getting this bread for awhile now only because I love the taste of it. I was just wondering what you think of it?

http://www.burgenbread.com/

It's the Soy and Linseed one I get, it's 2 euro in Dunnes and Tesco. From a health point it's low GI.

eclectichoney

that's interesting, thanks Bodham. 6.4g of protein and 4g of fat, with only 11g of carbs per slice sounds very good. I normally make my own bread but if I was stuck this might be worth a shot, so cheers It's a pity they had to go and add salt and sugar (and a few other diappointing ingredients) mind

Galaxie390

Hi,

I tried the Burgens stuff, and to be honest to me it tastes 'oily'.

I prefer Vogels, I think it's about as good as you can get for supermarket stocked mass production bread. Unless anyone knows differently...please tell!

Cheers,
Rich

I switch my carb loving dad onto this, has done him the world of good.
I don't find that it tastes oily.

Clytus

eclectichoney wrote: »

that's interesting, thanks Bodham. 6.4g of protein and 4g of fat, with only 11g of carbs per slice sounds very good. I normally make my own bread but if I was stuck this might be worth a shot, so cheers It's a pity they had to go and add salt and sugar (and a few other diappointing ingredients) mind

As far as salt goes the bread is well under the FSAI target of 400mg/100grm of sodium.
Salt if a base requirement in production of bread...so not really an option to cut it out entirley.
Sugar...does alot more than just giving flavour.

Which other ingredients cause you concern?...the emulsifiers are there becasue the salt levels are so low,and the bread is so heavily enriched with seed.

Not sure how it could taste oily. Could be from the Calcium Propionate ,which I think is sprayed on..although I maybe wrong on that.

eclectichoney

Clytus wrote: »

As far as salt goes the bread is well under the FSAI target of 400mg/100grm of sodium.
Salt if a base requirement in production of bread...so not really an option to cut it out entirley.
Sugar...does alot more than just giving flavour.

Which other ingredients cause you concern?...the emulsifiers are there becasue the salt levels are so low,and the bread is so heavily enriched with seed.

Not sure how it could taste oily. Could be from the Calcium Propionate ,which I think is sprayed on..although I maybe wrong on that.

I never put salt in when I made bread, or sugar. And my bread tastes lovely Why is it a requirement??

I imagine the oily taste comes from the Vegetable Oil and
Vegetable Fat?

eclectichoney

eclectichoney wrote: »

I never put salt in when I made bread, or sugar. And my bread tastes lovely Why is it a requirement??

I imagine the oily taste comes from the Vegetable Oil and
Vegetable Fat?

The linseeds are smooth....you make have mistaken their texture for oiliness.

cozmik

eclectichoney wrote: »

I never put salt in when I made bread, or sugar. And my bread tastes lovely Why is it a requirement??

Salt has several functions in baked goods:

It contributes to overall flavor.
In bread, it controls the fermentation rate of yeast.
It has a strengthening effect on the gluten protein in the dough.

Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop.

http://wiki.answers.com/Q/What_does_Salt_do_in_bread

christeb

I'm a big fan of this bread, 6 slices every day :-)

vhaem88

I just bought it yesterday nothing else left in tescos but white stuff!
I find its very sweet for my tastes and there are two E numbers in there not sure how bad they are.
The bread is a good size and thick slices with seeds that are not too crunchy I got it for 1.50 and its a good filler.
I mainly eat brennans Pumpkin and Poppy seed bread its my favourite and has a mild salty taste but is a small loaf at 1.99
I also that my digestive system is much better than it has been in years and any time I try white bread it is tasteless and stodgy.

the groutch

eclectichoney wrote: »

that's interesting, thanks Bodham. 6.4g of protein and 4g of fat, with only 11g of carbs per slice sounds very good. /QUOTE]

depends on how much a slice weighs.
for example Weightwatchers bread is the exact same composition as any other bread, just made lighter/fluffier so that the same size slice weighs less and therefore has fewer calories.

cleanslate

I think it's lovely, but VERY high in cals, 248 calories for 2 slices compared to 157 calories for 2 slices of the Brennans Pumpkin & poppyseed and to
156 calories for 2 slices of Irish Pride Wholegrain.

Not worth the extra 100 calories if you're counting. If you are not though, it is really nice, don't find it oily either but stays fresh (bought 3 days ago, eating the last of it today). Not sure if that's a good or a bad thing as regards what it contains!

OH is not mad about it, he finds it a bit too 'cakey'