Real Bread, as defined by the Real Bread Campaign, is bread made without the use of processing aids or any other artificial additives. The only exceptions are the four fortificants (calcium carbonate, iron, niacin and thiamin) that are required by law to be added to most flour in the UK.
The most basic bread can be made with only flour and water – we’re talking flatbreads here – but with the addition of yeast (either bakers’ yeast or naturally occurring yeasts nurtured in a sourdough culture) and a bit of salt you can produce a wonderful flavoursome loaf with moist, chewy crumb and a delicious crunchy crust.
Sadly, the average wrapped, sliced loaf from the supermarket also contains a range of processing aids, enzymes, emulsifiers and fats included to aid fast production and prolong shelf life. And this type of loaf certainly doesn’t meet the vision of a flavoursome loaf with a delicious crusty exterior.
If you want more from your bread than is offered by mass-produced, industrially made loaves, you need Real Bread.
Find out more about the Real Bread Campaign at https://www.sustainweb.org/realbread/