October 16 is World Bread Day! What's that? Well, when the low-carb craze hit, bread bakers worldwide experienced a dramatic decrease in sales and overall misconceptions about bread as part of a healthy diet. In 2006, the International Union of Bakers and Bakers-Confectioners (UIB) created World Bread Day to encourage people to bake and buy bread in an effort to help set the record straight, not to mention put some change back in their pockets!
Polish Buttermilk Rye Bread
© 2009 Barbara Rolek licensed to About.com, Inc.
It's not a bad idea. Whole-grain breads really are an excellent source of fiber and healthy carbs. In honor of World Bread Day, I made a fast and easy Polish Buttermilk Rye Bread today. The buttermilk gives it the tang usually associated with rye breads, and takes the labor and time out of creating a sour starter. This light rye is terrific on its own or with soup, as toast, made into croutons, stuffing, and even sweet or savory bread pudding. Really!
World Bread Day Logo
© International Union of Bakers and Bakers-Confectioners
Join in the fun and bake your own bread today. If you have a blog, bake and post today. You have until Friday, Oct. 17, to send the link to worldbreadday@gmail.com. Here are the details. Follow them to a T and you should be included in the roundup (it's not that hard). Then, after Oct. 26, see what others baked worldwide by visiting Kochtopf. Just click on the World Day of Bread logo for recipes and photos.
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Polish Buttermilk Rye Bread
© 2009 Barbara Rolek licensed to About.com, Inc.
It's not a bad idea. Whole-grain breads really are an excellent source of fiber and healthy carbs. In honor of World Bread Day, I made a fast and easy Polish Buttermilk Rye Bread today. The buttermilk gives it the tang usually associated with rye breads, and takes the labor and time out of creating a sour starter. This light rye is terrific on its own or with soup, as toast, made into croutons, stuffing, and even sweet or savory bread pudding. Really!
World Bread Day Logo
© International Union of Bakers and Bakers-Confectioners
Join in the fun and bake your own bread today. If you have a blog, bake and post today. You have until Friday, Oct. 17, to send the link to worldbreadday@gmail.com. Here are the details. Follow them to a T and you should be included in the roundup (it's not that hard). Then, after Oct. 26, see what others baked worldwide by visiting Kochtopf. Just click on the World Day of Bread logo for recipes and photos.
Sign up for the Eastern European Food newsletter
Check out the Eastern European Food forums
Follow me on Twitter
Comments
I love sourdough breads!
Thx for your participation in WBD’08.
Reminiscent of my polish grandmother’s dark rye. I could eat loaves of that bread at a time–nutritious, heavy, and so so good coming out of the oven. Thank heavens the low carb craze is petering out.
jh
bodanutritiontips
Hi Folks
Just back from Natick Mall .People are buying.Are shopping malls driving the economy?.Is your local mall feeling the recovery?I do feel that prices are down, though.Off to shop..Friends say that Topanga Mall is doing well also.
L8r